Cream Of Broccoli Soup

4 servings; MFP - Cream Of Broccoli Soup

• 4 tablespoons unsalted butter

• 1 onion, chopped

• 1 stalk celery, chopped

• 12 g Better Than Bouillon Bouillon, Vegetarian, No Chicken Base

• 2 cups water

• 500 g (1.1 lb) broccoli 

• 3 tablespoons all-purpose flour

• 1.5 cups planet oat unsweetened extra creamy original oat milk

• ground black pepper to taste

1. Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and celery until tender.

2. Add broccoli and broth, cover, and simmer for 10 minutes.

3. Pour the soup into a 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 in batches until smooth and pour into a clean pot. Alternately, you can use an immersion blender and puree the soup right in the cooking pot.

4. Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.