cups broccoli florets
cup medium onion (chopped)
stalk celery chopped
cups chicken broth
For white sauce:
tbsp all purpose flour
Salt and white pepper to taste
Cream of broccoli is a light, nutritious soup which makes a great appetizer for young and old alike.
Cream of broccoli soup involves the preparation of the broccoli soup base and white sauce which are combined and served hot.
Soup base preparation:
Melt butter in a flat bottom pan, sauté the onions and celery until it is transparent. Add in the broccoli florets, top it with chicken stock and leave to simmer, covered for 10 minutes on a slow fire.
Once the broccoli is cooked soft and the flavor of the chicken stock infused well, make a coarse puree in a blender. Keep aside for a while.
White sauce preparation:
In a small sauce pan, melt butter on low heat for a minute, whisk in flour, salt and pepper and combine to a smooth roux. While in a low flame, add in the milk; continue stirring till the sauce is smooth and thick.
Combine the white sauce and the broccoli soup base. Season with salt and pepper and serve hot.