Things You'll Need:
- Pan
- Spoon
- Food processor
- Knife
- Large pot
- 4 cups water
- 4 cups organically grown broccoli florets
- 2 tablespoons organic butter
- 1 organically grown onion, chopped
- 1 organically grown large stalk celery, chopped
- 1/3 cup organic flour
- 2 tablespoons organic chicken bouillon powder
- 2 1/2 cups whole organic milk
- 1/4 teaspoon ground organic nutmeg
- 1/4 teaspoon ground organic black pepper
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Step 1
Combine broccoli and water in a pan on the stove and bring to a boil. After it boils reduce the heat and simmer for about 3 minutes.
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Step 2
Drain the water from the broccoli, and reserve the water.
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Step 3
Purée in a food processor half of the cooked broccoli.
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Step 4
Chop into small pieces the remaining broccoli.
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Step 5
Sautee the onion and celery in the butter, using a heavy bottomed pot. Cook until tender, about 3 or 4 minutes.
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Step 6
Stir in the flour, adding slowly, making a bubbling, smooth paste or roux. After about 3 minutes, slowly stir in the reserved water and chicken bouillon powder. Bring to a boil and continue to stir. Reduce heat and allow the soup to thicken while stirring.
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Step 7
Stir in the milk slowly, while stirring. Add the remaining ingredients, including the purred broccoli and broccoli pieces. Heat all ingredients while stirring to blend.
