Things You'll Need:
- 1 large head broccoli Large pot Food processor or blender 2 tbsp. butter Large skillet 2 tbsp. minced onion 2 stalks celery, chopped ¼ cup all-purpose flour 4 cups vegetable stock 2 cups whole milk 1/8 tsp. grated nutmeg Covered container (optional)
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Step 1
Wash the head of broccoli and cut into small florets. Discard the stems and place the florets into a large pot. Cover with water and bring to a boil. Cook the broccoli for 5 to 7 minutes or until it is tender but still crisp.
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Step 2
Transfer the cooked broccoli to a food processor or blender. Process the florets on medium speed for several minutes until thoroughly pureed. Set aside.
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Step 3
Melt the butter in a large skillet over medium heat. Add the onions and celery and sauté for 3 to 5 minutes or until the vegetables are tender and the onion is slightly translucent.
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Step 4
Add the all-purpose flour to the skillet and then stir in the vegetable stock. Stir the mixture constantly while cooking for about five minutes or until slightly thickened.
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Step 5
Add the pureed broccoli, milk and nutmeg to the skillet. Stir to thoroughly combine and cook until heated through. Do not bring to a boil.
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Step 6
Remove the cream of broccoli soup from the heat and serve immediately or refrigerate in a covered container and reheat prior to serving. Garnish each serving with a dash of grated nutmeg if desired.
