Cream of Broccoli Soup

• 2 tablespoons butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cups chicken broth
• 8 cups broccoli florets
• 3 tablespoons canola or olive oil
• 3 tablespoons all-purpose flour
• 2 cups milk
• ground black pepper to taste


Melt 2 tablespoons butter in medium sized stock pot, and sauté onion and celery until tender.

Add broth, broccoli and milk, cover and simmer for 10 minutes.

In small cup add oil and stir in flour to make a roux, add to soup. Stir until thick.

Season with pepper and serve.

Recipe yields 4-6 servings