BROCCOLI SOUP PUREED

1  tablespoon		Bacel
1  tablespoon		OLIVE OIL
1/2  cup		MEDIUM ONION CHOPPED
1		STALK CELERY CHOPPED
2		CLOVEs CHOPPED
1  teaspoon		THYME
8  cups		OF BROCCOLI [STEMS AND FLORETS
2  cups		WATER
1  cup		CHICKEN BROTH
1/2  cup		EVAPORATED MILK

Tip: Click on the ingredient links to learn the nutritional information for all the BROCCOLI SOUP PUREED ingredients. The serving size for any ingredient in BROCCOLI SOUP PUREED may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.HEAT BUTTER AND OIL IN DUTCH OVEN OVER MEDIUM HEAT UNTIL BUTTER MELTS.
2. ADD ONION AND CELERY; COOK STIRRING OCCASIONALLY UNTIL SOFTENED 4-6 MINUTES ADD GARLIC AND THYME UNTIL FRAGRANT ABOUT 10 SECONDS
3. STIR IN BROCOLLI. ADD WATER AND BROTH BRING TO A LIVELY SIMMER OVER HIGH HEAT. REDUCE HEAT TO MAINTAIN LIVELY SIMMER AND COOK UNTIL VERY TENDER ABOUT 8 MINUTES OR MORE
4. COOL AND PUREE SOUP IN BATCHES IN BLENDER UNTIL SMOOTH. [CAUTION IF HOT] STIR IN MILK. AND MIX
WILL KEEP IN FRIDGE FOR 4 DAYS AND CAN FREEZE FOR 3 MONTHS