This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
207 calories; 12.4 g total fat; 32 mg cholesterol; 528 mg sodium. 17 g carbohydrates; 9.2 g protein; Full Nutrition