09 Nov
09Nov

It is fall and football.  This soup is hearty and served with cornbread, it just doesn't get any better.


1 Tbsp Butter

1 Tbsp olive Oil

Onion, medium, chopped

Celery, 2 stalks

3 cups chicken broth

8 c broccoli florets-fresh

1 medium potato sliced thin   *optional

Melt 1 Tblsp butter and 1 Tblsp olive oil in stock pan., saute onion and chopped up celery til almost transparent.

Add broccoli, thin sliced potato, and broth, cover and simmer 15 minutes til tender

Pour the contents of the stock pan in the blender, I do half at a time.  Hold the lid with a hand towel so it doesn't seep out.  Be careful, it is hot.

Blend by pulsing until smooth. Then pour into a clean pot. 


3 Tblsp butter

3 Tblsp flour

1 Tblsp yellow curry powder*

2 c milk

In a small saucepan, medium heat, 3 Tblsp butter, melt,  stir in flour and add milk.  Stir until thick and bubbly. Pour into soup.  Stir over low heat.  Ready to serve.

* I like to add 1 Tblsp curry, optional, salt and pepper to taste. 

Add a dab of sour cream before serving.

Enjoy!


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