How To Make Cream Of Broccoli Soup | Hearty Homemade Broccoli Soup

Melt 9 ounces of unsalted butter in a pot over heat.

Add 9 ounces of all-purpose flour to the melted butter to make a roux.

Stir the roux continuously to avoid burning, until it reaches a blonde color.

Gradually add 3 quarts of chicken stock to the roux, stirring to keep it smooth and free of clumps.

Bring the mixture to a boil to thicken, then reduce to a simmer for about 30 minutes.

Prepare 3 pounds of broccoli, 4 ounces of celery, and 1 pound of diced onion while the sauce simmers.

In a separate pot, sauté the diced onions and celery until they are tender without browning, about 15 minutes.

Add the broccoli to the sautéed vegetables and stir to combine.

Pour the volute sauce into the pot with the vegetables and bring to a simmer until the vegetables are fully tender.

Equipment Needed

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