Tuesdays At The Table - Carrot Broccoli Soup

Reminder: Please vote on the April book club selection! The poll closes on Sunday.
Last week I lamented on how quickly the summer is coming...this week, I'm going to whine a little and say that I'm COLD!  Dear Mother Nature, I'd like it if I didn't hear the word "snow" at the end of March. Thanks!

At least this gives me an excuse to pawn off another soup recipe on you lovely ladies.  This one is a slight deviation of the recipe courtesy of Taste of Home.  Super easy and quite tasty!

Carrot Broccoli Soup

1 medium onion, chopped

3 medium carrots, diced

2 celery stalks, chopped

1 tablespoon butter

3 cups fresh broccoli florets

3 cups milk, divided

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/4 teaspoon pepper

3 tablespoons all-purpose flour 

In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3-5 minutes on medium heat. Add broccoli; cook 3-5 minutes longer. Stir in 2-3/4 cups milk, salt, thyme, rosemary and pepper.

Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook a few minutes longer, until thickened.

What's cooking in your kitchen?



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