Broccoli Soup

All of my recipes that I post will be adaptations from other recipes. I almost never like how recipes turn out when I follow them to the letter, so I have changed, simplified, and perfected my recipes so you don't have to!



Broccoli Soup:

1 Pound of fresh broccoli florets
1/2 large white onion, chopped
1 cup chopped celery
2 large garlic cloves, chopped or minced
2 Tablespoons Olive Oil
3 1/2 cups water
salt and pepper to taste

1) In a large saucepan, heat the oil. Add the onion, garlic, and celery and cook over moderate heat for about 7 minutes, stirring occasionally until tender.

2) Add the broccoli and water and bring to a boil. Simmer of moderate heat until the broccoli is tender, about 10-15 minutes.

3) Transfer the contents of the saucepan to a blender and puree until smooth. Add salt and pepper, blend again and taste. Add more as needed.

Tips for this recipe:
- Serve with canned Grands biscuits for a complete, filling meal.
- Stu likes this soup to be a little more chunky so try pulsing the ingredients in the blender to get a nice chop, without pureeing. It is good too.
- Kaden Approved and Tested: Serve to young children on a split open biscuit, spread on like a jam. Cut up for the younger ones. Mine loved it!