|
Melt 2 Tablespoons butter in medium size stock pot and saute onion and celery until tender. Add broccoli and broth, cover and simmer 10 minutes.
Pour the soup in a blender, filling the pitcher no more than halfway full. Puree in batches until smooth and pour into a clean pot.
In a small saucepan over medium heat melt 3 Tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Add tabsco. Season with pepper and serve.
Optional- Add 1 cup shredded chicken, turker or other meat of choice.
|
