Posts Tagged ‘vegan’
ingredients:
2 tablespoons vegan buttery product
1 onion, chopped
1 clove garlic, pressed or chopped
1 stalk celery, chopped
3 cups vegetable or unchicken broth
8 cups broccoli, cut into chunks (florets and stalks)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups plain soy milk
a dash of nutmeg
sea salt and ground black pepper to taste
instructions:
melt 2 tablespoons buttery product in medium to large sized stock pot then saute garlic, onion and celery until tender.
add broccoli and broth, cover and simmer for 10 minutes or until boccoli is tender.
for a chunkier soup, scoop out a few broccoli florets and set aside.
get another stock pan or large sauce pan.
scoop soup into a blender, filling no more than halfway for each go.
hold down the lid of the blender with a towel to keep from getting burninated in case steam or hot soup escapes.
start the blender with a few quick pulses to make sure it won’t overflow, then puree.
pour each batch into the clean pot, on low heat to keep it hot.
mash up the florets you set aside ealier with a potato masher, add to puree.
iIn small saucepan, create a roux with 3 tablespoons butter, flour and milk. to create a roux, melt the buttery product, add flour a bit at a time while whisking. once that is smooth, add the soy milk slowly while whisking to keep from becoming lumpy. if it does get lumpy, puree it in the blender to smooth it out (after rinsing the blender) then add back to saucepan. stir until it thickens and begins to bubble.
stir into puree, season and serve.
i suggest serving with french or italian bread or garlic bread.
