For the few that might not know, this isn’t my first time in the blog world. Back in college I had a blog called KitcheninTransition, but after intermittently posting for five years I decided to end the blog as I didn’t really feel like it represented who I was anymore. Fast forward a year of not writing or taking pictures and throw on an unintentional hiatus from cooking and here we are! All URL’d up with a shiny new layout ready to take on the day!
While I’m excited for the fresh start that this blog offers there is still some nostalgia looking through my old recipes that catalog the kitchens I’ve lived in, the phases I’ve gone through, and the pictures that I’ve taken. Which is why I’ve decided to start featuring some of the favorite recipes from KitcheninTransition!Some will be getting updated pictures, while others will be a little more straight forward like this one, but I’m excited to get to look back on some of the most requested recipes from back in the day.
This cream of broccoli soup always seems to make an appearance for me around the middle of March when you keep telling yourself that “March comes in like a lion and out like a lamb” as if it’s your mantra that promises warmer days when all you want to do is curl up in front of a fire. It’s a simple, hearty, and (sort of) healthy soup that will drive away the chill of winter when you’re wishing you could open the windows to let some fresh air in.
Here’s what you’ll need:
5 tbsps. butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
2 cups milk
ground black pepper to taste
salt to taste
½ tsp. garlic powder
¼ tsp. cayenne powder
Chop celery and onion.
Cut broccoli florets and wash.
Melt 2 tbsps. butter in a large pot and add celery and onions and sauté until soft.
Add stock and broccoli and cover for 10 minutes, or until broccoli is bright green. If the lid of your pot is not tight cover with tin foil and then place lid on top of the foil.
After the broccoli has cooked blend together the broccoli until smooth.
Melt 3 tbsps. of butter and add 3 tbsps. flour and mix together. This is known as a roux.
Cook for three minutes so that the flavor of the flour cooks out. Add the milk to the roux and mix thoroughly. This is known as a béchamel. Bring to a boil and add to the pureed broccoli.
Add black pepper, cayenne pepper, garlic, and salt. Serve hot, and enjoy!
Chop celery and onion. Cut broccoli florets and wash. Melt 2 tbsps. butter in a large pot and add celery and onions and sauté until soft. Add stock and broccoli and cover for 10 minutes, or until broccoli is bright green. If the lid of your pot is not tight cover with tin foil and then place lid on top of the foil. After the broccoli has cooked blend together the broccoli until smooth. Melt 3 tbsps. of butter and add 3 tbsps. flour and mix together. This is known as a roux. Cook for three minutes so that the flavor of the flour cooks out. Add the milk to the roux and mix thoroughly. This is known as a béchamel. Bring to a boil and add to the pureed broccoli. Mix the béchamel into the broccoli. Add black pepper, cayenne pepper, garlic, and salt. Serve hot, and enjoy!