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Cream of Broccoli Soup
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken stock
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Ground black pepper and salt to tasteOptional:
1 can coconut milk
3 bunches bok choy (sliced very thinly)Directions
1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. 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. Add in the coconut milk and bok choy.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.Make extra soup, then ladle it into red Solo cups to freeze. Grab one or two cups’ worth to defrost anytime you need a quick dinner.
Make extra soup, then ladle it into red Solo cups to freeze. Grab one or two cups’ worth to defrost anytime you need a quick dinner.
“In the 27 years of my woodworking business, I have never thrown away a knot. Many people see knots as a defect, but to me knots are the visual representation of a trees struggle to thrive. Not all little limbs become big branches, but their combined efforts on behalf of the tree as a whole should be celebrated. Just like human scars they tell a story of sacrifice and healing. Each of these “scars” has a unique personality and deserve the chance to be appreciated as art.”
– Keith Williams from Oddball Gallery