Milky Broccoli Soup

Melt the first amount of butter in a medium sized pot over medium heat. Then add the onions and celery and cook until they are tender. Add the broccoli and broth, then cover the pot and simmer for 10 minutes.

Pour the mixture into a food processor or blender, but don’t fill it more than halfway full. We don’t want spillage! Start the blender, using a few quick pulses to get the mixture moving, then purée until you have a smooth and silky texture. Purée in batches, transferring your purée into a clean pot. Set aside.

In another saucepan over medium heat, melt the remaining amount of butter. Then stir in flour until a roux is formed. Then stir in the milk. This is a béchamel sauce, typically used as a foundation for cheese sauce when making homemade mac and cheese. But today, we aren’t adding any cheese. This is a healthier alternative to cream of broccoli soup. No cream and cheese, please!

Stir the béchamel until it’s thick and bubbling. Add this into the soup, giving it a nice creaminess and heat it through. Season with pepper and serve!