I have had this recipe ready to post since February. I have been preoccupied with work, a trip to Turkey and finding a new apartment. I know it’s a little late to post a recipe about soup but the air is still cool and the humidity hasn’t set in yet to enjoy a nice bowl of soup. This recipe is really easy to make and takes about 30 minutes to complete.
- 1 medium sized onion, chopped
- 1 cup celery, chopped
- 3 cups broccoli, chopped and steamed
- 1 32 oz container of chicken stock
- 1 cup half & half
- 4 tbs flour to thicken
- 1 tsp dry mustard powder
- salt and pepper to taste
I like to steam the broccoli; it retains the color as well as the flavor.
Saute chopped onion and celery on medium to low heat until soft.
Add 2 tablespoons of flour to the pot. The other two tablespoons of flour can be mixed with some chicken stock and poured in. This helps thicken the soup.
Pour in chicken stock and add some salt and pepper.
Pour in the half & half.
Stir in steamed broccoli. Simmer until thick. DO NOT BOIL.
This step is optional, but I used my hand blender to break-up the broccoli a little bit and make the soup more smooth and creamy. I pulsed the soup about 3 or 4 times.