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Cream of Broccoli Soup
3 tbsp butter
1 yellow onion, finely diced
2 celery stalks, finely diced
3 tbsp flour
3 cups broccoli, cut into florets
4 cups chicken or vegetable broth
1/3 cup heavy cream
salt and pepper to taste
cheddar cheese for serving (optional)
In a large Dutch oven or soup pot melt butter over medium high heat.
Add onion and celery and sauté until they become soft, 4-5 minutes.
Add flour and cook, stirring constantly, for 1 minute.
Add broccoli, broth, salt and pepper.
Reduce heat to medium low, cover and simmer for 15-20 minutes or until broccoli is completely cooked.
Using an immersion blender puree the soup until it reaches your desired consistency.
Add cream and heat for an additional 5 minutes.
Serve with shredded cheddar cheese.
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