Cream of Broccoli Soup

Ingredients:

2 Tablespoons butter

1 Tablespoon olive oil

1 onion, chopped

1 stalk celery, chopped

kosher salt and freshly ground black pepper, to taste

4 tablespoons butter

4 tablespoons all-purpose flour

4 cups homemade chicken stock (or low-sodium broth)

8 cups broccoli stems, chopped

2 cups half-and-half

Directions:

• 1. Heat a medium sauce pan over medium heat for 4-5 minutes. When the pan is hot, add the butter and oil.

  2. Once the butter is melted, add the onion and celery and sauté until the vegetables are translucent and just starting to turn golden.

  3. Stir in the additional butter. When melted, stir in the flour. Cook, stirring constantly. fortwo-three minutes.

  4. Pour in the chicken broth, broccoli stems and half-and-half along with another heavy pinch ofsalt. Simmer until the broccoli stems are very soft, about 10 to 12 minutes.

  5. Blend with an immersion blender or in batches in a conventional blender until the soup is as smooth as you like it.

  6. Taste and adjust seasonings.