Prep 20 mins
Cook 10 mins
- 2 lbs broccoli (about 1 1/2 bunches)
- 2 medium onions, chopped (about 2 cups)
- 3 stalks celery, chopped (about 1 cup)
- 1 clove garlic, minced (about 1 teaspoon)
- 3 tablespoons unsalted butter
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried marjoram
- 4 cups fat-free chicken broth, heated
- 4 cups 1% low-fat milk
- salt and pepper
- Peel the stalks of the broccoli, and cut them into 1/2 inch lengths.
- Break the tops into small florets.
- Steam the broccoli for 5 minutes or until it is crisp tender.
- Plunge it into cold water to cool it off and drain it.
- In a large saucepan, cook the onion, celery and garlic in the butter over moderately low heat for 5 minutes or until the onion is softened.
- Add the flour and the herbs and cook the mixture, stirring, for 5 minutes.
- Whisk in the broth in a stream.
- Bring the mixture to a boil, whisking.
- Simmer the mixture for 5 minutes and add the milk.
- Heat the soup until it is hot, but do not let it boil.
- Add the broccoli, and salt and pepper to taste, and cook the mixture until it is heated through.
The recipe seemed easy enough, but it just tasted bland to me.