Cream of broccoli soup
2 tablespoons oil
1 onion, chopped
1 stalk celery, chopped
3 cups vegetable broth
8 cups broccoli florets
3 tablespoons oil
3 tablespoons all-purpose flour
2 cups milk/soy milk
ground black pepper to taste
Heat 2 tablespoons oil 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, heat 3 tablespoons oil, stir in flour and add milk/soy milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Pairs Well With
A thick and flavourful soup that is perfect for cooler Fall-like days.