I was hungry for a broccoli soup the other day, so my little boy & I went off to the grocery store to find some “trees” for our supper. I have never really had a problem getting either of my kids to eat broccoli, so I knew this was going to be a meal that all of us would enjoy. The recipe that I used doesn’t have any heavy creams added to it, so it really is a healthy soup. I used 1% milk and low sodium chicken broth in this recipe, and it tasted fantastic.
- 2 Tbsp butter
- 1 onion, chopped
- 1 stalk celery, chopped
- 3 cups gluten-free chicken broth
- 8 cups broccoli florets
- 3 Tbsp butter
- 2 Tbsp cornstarch
- 2 cups milk
- ground black pepper to taste
- Melt 2 Tbsp butter in medium sized stock pot, and saute onion and celery until tender.
- Add broccoli and broth, cover and simmer for 10 minutes. Using a potato masher, mash the soup until it is the consistency you would like (you may blend it, but then you don’t end up with any chunks of broccoli, and I like to have some chunks).
- In a small saucepan, over medium-high heat, melt 3 Tbsp butter, stir in cornstarch and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.