Well, it has been a while. My computer crashed. Literally. My computer was on it's way out, but my puppy, Piper, finished the PC off. She lept onto the couch and my laptop crashed to the floor. It black-screened, and I said my goodbyes. So we are now shopping around for another computer, and in the meantime I have to jump on Brandon's computer whenever I get a chance.
Two-weeks-ago my menu included a broccoli soup, and a couple moms asked me how I got my kids to eat broccoli soup. I'm sorry it took me a while, but here is the recipe! This soup goes over well with my entire family, and considering it is mostly all broccoli that is shocking to me. My family likes this soup really smooth, I like it chunky, and you could also make it a texture somewhere in between.
Really Easy Broccoli Soup
Makes 8 servings
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
- 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. If you still want chunks of broccoli in the soup only puree 2/3 of the soup, and then mix the pureed soup in with the chunky part.
- 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, sprinkle with cheese (optional), serve, and enjoy!
Organic Broccoli (Costco): $3
Organic Pastured Butter (Sprouts): $.50
Organic Milk: $.50
Organic Onion: $.35
Organic Celery: $.25
Total: $4.60 (about $.60/serving)