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Prep 15min
Total0min
Servings4
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Ingredients
1
package frozen broccoli florets
2
tablespoons olive oil
1
cup chopped white onion
1
cup chopped celery
3
cloves garlic, minced
2
tablespoon flour
2
cups chicken stock (or vegetable stock)
2
cups milk (I used 2%)
1/2
cup freshly-grated Parmesan cheese
1/2
teaspoon dried thyme
1/4
teaspoon black pepper (add more or less to taste)
1/4
teaspoon salt (add more or less to taste)
Parmesan Extra cheese (for garnish)
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Steps
1
Prepare the steamed broccoli according to package instructions. Once it is steamed, roughly chop it into smaller pieces.
2
While the broccoli is steaming, heat oil over medium-high heat in a medium saucepan. Add the onion and celery, and cook for 5 minutes, stirring occasionally. Add the garlic and cook for an additional minute.
3
Sprinkle the flour over the vegetable mixture, and stir so that the vegetables are evenly coated. Cook for an additional minute.
4
Whisk in the chicken stock, milk, Parmesan and thyme, and bring the soup to a simmer. Reduce heat to low, and season with salt and pepper using suggested amounts (or more or less to taste).
5
Serve immediately, garnished with extra Parmesan.
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No nutrition information available for this recipe
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