This Christmas, there was a fitness theme in our family for many of the presents – GPS watches for running, winter running jackets, windbreakers, other athletic wear, ear muffs for running. In keeping with the fitness theme, we tried our best to temper the over indulging with healthy meals whenever possible. Here is a soup I made today, knowing that all bets are off for the Chinese feast awaiting us tonight.
Easy Cream of Broccoli Soup
- 2 tablespoons olive oil (or butter)
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 box chicken broth
- 6-8 cups chopped broccoli
- 3 tablespoons veg oil (or butter)
- 3 tablespoons flour
- 2 cups milk
- Fresh ground salt and black pepper to taste
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
Puree, either with an immersion blender in the pot, or pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using pulses to get the soup to puree. Puree in batches and pour back into pot. You can puree until smooth, or leave a few chunks (my preference).
In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and cook the roux. Add milk and stir white sauce until thick and bubbly. Add to soup. Season with salt and pepper and serve.
Optional: in the white sauce, add grated cheddar cheese to make broccoli cheese soup.