Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 1 clove of minced garlic
- 1 small Bok Choi, chopped (optional)
- 3 cups chicken broth
- 8 cups broccoli florets
- 1 potato- chopped up
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- ground black pepper to taste
Directions
Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and bok choi until tender. Add broccoli and potato and broth, cover and simmer for 10 minutes. Use a immersion or stick blender and puree the soup right in the cooking pot. Or if you do not have one, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.