Broccoli is in season now. It's cheap and easily available. It's also a great source of fibre, calcium, and has a high amount of Vitamin C. One cup of broccoli provides the daily requirement of Vitamin C. It's also a good source of folic acid, which is very important for pregnant women. For people with high blood pressure issues, broccoli is a good source of potassium which is often helpful for those issues.
This is the time of year to freeze some broccoli for soup later this winter. Instructions on how to do this are found here.
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups vegetable or chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 Tablespoon of lemon juice
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.
Either puree in a blender or use a stick blender to puree in the cooking pot. Puree in batches until smooth and pour into a clean pot.
In small saucepan, use medium-heat to melt 3 tablespoons butter, stir in flour. Cook briefly until the flour is absorbed in the melted butter. Add milk slowly and continue stirring. Stir until thick and bubbly, and add to soup. Stir in the lemon juice and finish seasoning with pepper. Serve warm.
Makes 6 servings.