Cream of Broccoli Soup--extra thick

[opalcat]

As posted on my website here: opalcat.com.

Cream of Broccoli Soup--extra thick

Ingredients:

• 2 14oz bags frozen broccoli florets (don’t get the “cuts”)
• ¼ cup butter
• ¼ cup flour, sifted*
• 2 cups milk
• 4 cups water or vegetable broth
• ¼ cup chopped onion
• ½ tsp salt**
• ½ tsp dry mustard**
• ½ tsp dill**
• Dash of pepper***

Instructions:

1. Steam both bags of broccoli (either on the stove or in a microwave vegetable steamer) When they’re fully cooked, chop them into very small pieces, and set them aside.
2. In a large pot, melt the butter over medium heat.
3. Stir in flour, onion, salt, mustard, dill, and pepper.
4. Add milk, stirring thoroughly.
5. Stir in half of the broccoli and add the broth and continue cooking over medium-low heat.
6. Cook 30 minutes. Soup should be bubbling (if it’s not, turn the heat up a little bit. Do not go over medium).
7. Use a stick blender to purée the soup.
8. Add the other half of the broccoli and cook for another 15 minutes over medium/medium-low heat. Don't go over this time or the florets will get too mushy.
9. Serve! Store leftovers in a sealed container in the refrigerator for up to 2 weeks.

* To make this recipe gluten-free, you can experiment with corn starch, potato flakes, etc. as a thickener.
** I use a rounded measure so it's a little more than that for the herbs/spices...
*** I just held my pepper grinder over the pot and cranked it 5 or 6 times.