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: For nutritional information on all the ingredients in BROCCOLI SOUP PUREED just click on each ingredient name. Then adjust the serving size for any BROCCOLI SOUP PUREED ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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