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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. Peel the stalks of the broccoli, and cut them into 1/2 inch lengths.
2. Break the tops into small florets.
3. Steam the broccoli for 5 minutes or until it is crisp tender.
4. Plunge it into cold water to cool it off and drain it.
5. 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.
6. Add the flour and the herbs and cook the mixture, stirring, for 5 minutes.
7. Whisk in the broth in a stream.
8. Bring the mixture to a boil, whisking.
9. Simmer the mixture for 5 minutes and add the milk.
10. Heat the soup until it is hot, but do not let it boil.
11. Add the broccoli, and salt and pepper to taste, and cook the mixture until it is heated through.
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