- 2 tablespoons butter/olive oil
- 1 onion
- 1 stalk celery
- 3 cups chicken broth
- 8 cups broccoli florets
- 3 tablespoons all-purpose flour
- 2 cups milk/cream
- ground 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.
- Pour the soup into a blender, and blend.
- Over medium-heat add in flour and milk/cream. Stir until thick and bubbly. Season with pepper and serve.