INGREDIENTS

• Butter
• 1/4 onion
• 1 clove of garlic
• 1 to 2 cups of broccoli florets
• 1/3 stalk of celery
• 1.5 cup of chicken broth
• 3 tablespoons of fresh milk
• Pepper

DIRECTIONS (30 mins)

Prepare (10 mins)

• Wash the broccoli and celery (optional).
• Chop 1/4 onion into slices and 1 clove of garlic in quarters,
• Chop ~1/2 broccoli into 1 to 2 cups and 1/3 stalk of celery.
• Prepare 1.5 cup of chicken broth.

Cook (20 mins)

• Melt 2 tablespoons butter in a medium-sized stock pot, and saute onion and celery (optional) until tender.
• Add broccoli and broth, cover and simmer until broccoli is tender, about 10 minutes.
• During the last minute or so of cooking, add the garlic (this cooks the garlic just enough to remove its raw taste).
• Puree in a blender until very smooth. If necessary, blend in batches or use a few quick pulses to get the soup moving before leaving it on to puree.
• Stir in the milk (cream or yogurt) and reheat gently; do not boil.
• Season with pepper to taste, and serve.