Cream of Broccoli Soup

Follow these steps to a delicious and fast soup loaded with vitamins and goodness!
Have on hand:

olive oil, or a little butter
2 stalks of organic celery, chopped
2 green onions, chopped
1 whole broccoli, organic, with stalk removed and in florets
3 cups of stock ( I used 3 cups of chicken stock - you can also use veggie stock)
1/2 cup 15% organic cream

Step 1: Saute the green onions and celery for 4-5  minutes in the olive oil or 1 tablespoon of organic butter in good sized soup pan or dutch oven.

Step 2: Add the broccoli florets and stock and let it simmer for 10 minutes. Leave the lid off.

Step 3: Puree the soup in batches in a blender (fill only about half way and make sure lid is secured). I leave my broccoli and stock mixture to cool a few minutes before pureeing.

Step 4: Return the pureed soup to the pot and heat gently. Add the cream and serve immediately with toasted (ciabatta) bread with cheese and a little grated cheddar cheese for on top of each serving of soup.

Bon appetite!