Broccoli Cream Soup
4 celery ribs, chopped
1 large onion, chopped
3 tablespoons butter
2 bunches broccoli, trimmed and coarsely chopped (about 8 cups)
1-1/2 cups chicken broth
2 teaspoons garlic salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1/4 cup water
1 pint heavy whipping cream
In a large saucepan, saute celery and onion in butter until tender.
Add the broccoli, broth, garlic salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 45 minutes or until broccoli is tender.
In a small bowl, combine cornstarch and water until smooth.
Stir into soup.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to low.
Stir in cream; cook 10 minutes longer or until heated through.