Cream of Broccoli Soup

Ingredients per 6 servings

5 cubes of butter , divided 2 cubes for saute, 3 cubes for a raux

1 chopped middle onion

1 stalk celery, chopped

Eventually you can add 2 potatoes chopped to cubes

Eventually 2 cloves of garlic

3 cups chicken broth or vegetable broth, but if you do not have it , water is fine...taste will be a little different ( but taste of onion, garlic, celery and broccoli is sufficient.)

8 cups broccoli florets ( ½ -1 broccoli head divided)

3 tablespoons all-purpose flour or plain

2 cups milk, eventually 200 ml of cream 12% or 33 %

Salt, ground black pepper to taste,

Eventually grated cheese on top of the plate (parmesan for example)

You can play a little with ingredients.

Each time taste will be similar but a little different.

Preparation and tips

1. Cut the onion to cubes and celery stalk to smaller pieces.

2. In the pot melt 2 tablespoons of butter over medium heat. Saute onion and celery until tender. Eventually, you can add chopped 2-3 cloves of garlic.or even small cubes of 2 potatoes.

3. Wash the broccoli, cut out the middle and divide it to flowers.

4. Add broccoli flowers and broth (chicken, or vegetable), cover the pot and simmer for 10 minutes. If you do not have broth, even water will be fine and later on you can add more salt and pepper. But do not forget to taste it continuosly before adding too much salt.

5. Use an immersion blender and blend it in the cooking pot till you get smooth puree.

6. Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir in flour and add milk. Stir until thick and add to soup. Season with salt and pepper and serve. Eventually you can replace the milk with flour by cream 12% or 16% or even 33 % . I do it personally as my sons are still growing and they need a lot of energy. The final soup will have creamier taste but there will be much more calories.