Most kids don't like to eat vegetables. I try to find creative ways for my kids to eat vegetables, sometimes with more success than others. Interestingly, what works one day will totally fail another day and then work again a few days later. I guess this is something every mother knows and is not limited to eating!!
I got the original recipe from a very popular website www.allrecipes.com. The only change I have made from the original recipe is that I have replaced some milk with cream to make the soup thicker.
Difficulty level: Easy
Preparation time: 10 min
Cooking time: 25 min
Ingredients
Broccoli florets- 8 cups
Chicken broth(or vegetable broth)- 3 cups
Butter- 2 tbsp + 3 tbsp
All-purpose flour- 3 tbsp
Milk- 1 cup
Heavy or light cream- 1 cup
Onion- 1, chopped
Celery- 1 stalk, chopped
Melt 2 tbsp butter in medium-sized stock pot, and saute the onion and celery until tender. Add broccoli and broth, cover and simmer for 10 min. I used the hand-blender to puree the soup right in the pot. Alternately, pour the soup into the blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree it in batches until smooth and pour into a clean pot.
In a medium-sized pan, melt 3 tbsp butter and stir in the flour and add milk. Keep stirring making sure there are no lumps, until thick and bubbly and add to the soup. Add in the cream and stir well. Season with salt and pepper and serve warm, topped with cheese.
I got the original recipe from a very popular website www.allrecipes.com. The only change I have made from the original recipe is that I have replaced some milk with cream to make the soup thicker.
Difficulty level: Easy
Preparation time: 10 min
Cooking time: 25 min
Ingredients
Broccoli florets- 8 cups
Chicken broth(or vegetable broth)- 3 cups
Butter- 2 tbsp + 3 tbsp
All-purpose flour- 3 tbsp
Milk- 1 cup
Heavy or light cream- 1 cup
Onion- 1, chopped
Celery- 1 stalk, chopped
Melt 2 tbsp butter in medium-sized stock pot, and saute the onion and celery until tender. Add broccoli and broth, cover and simmer for 10 min. I used the hand-blender to puree the soup right in the pot. Alternately, pour the soup into the blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree it in batches until smooth and pour into a clean pot.
In a medium-sized pan, melt 3 tbsp butter and stir in the flour and add milk. Keep stirring making sure there are no lumps, until thick and bubbly and add to the soup. Add in the cream and stir well. Season with salt and pepper and serve warm, topped with cheese.
