Cream of Broccoli Soup
1 onion chopped
1 clove of garlic minced
3 stalks of celery chopped
2 potatoes peeled and cubed
salt and pepper
2 bunches of broccoli, stalks peeled and chopped, florets broken or chopped small
2 cups vegetable or chicken stock or 2 chicken boullion cubes and 2 cups water
4-6 Cups milk
4 tablespoons flour
1) Saute onion and garlic on med-low in olive oil till soft. Add chopped celary and stir to coat with olive oil. Add cubed potatoes and stir to coat with olive oil. Add broccoli and stir to coat with olive oil.
2) Season with about 2 teaspoons of salt and 1/2 teaspoon black pepper. Stir to coat. Add chicken stock and bring to a boil. Let boil for 5 minutes.
3) Mix 2 cups of milk and the flour together in a shakable container and shake together to blend well. Add to bubbling pot mixture and stir in well. (You should see a thickening of the broth almost immediately)
4) Add the rest of the milk and 2 bay leaves if you have them. After 5 minutes, taste broth and season with more salt and pepper if needed. Let come to a boil again then turn heat to simmer. Remove 2-3 cups of the soup to a blender or food processor and chop till thickened. Add back to soup,stir in and remove from heat. Let soup set for 10-15 minutes then eat!