– 1 large broccoli crown, chopped
– 2 stalks celery cut into 3 pieces each
– two med. carrots, peeled and cut into 3 pieces each
– one fresh parsley knot
– 2 tsp onion powder
– freshly ground black pepper
Steam the broccoli till tender, let cool, then purée it with some of the water from the steamer.
Submerge carrots, parsley, onion and celery in lightly salted water in a med. saucepan, cover and simmer for 20 minutes. Remove pot from heat, remove the carrots and reserve for another dish, Reserve the stock and discard remaining vegetables.
Melt 3 tbsp of butter in a skillet over med. heat and add 2 rounded tbsp of flour stirring it into a paste, letting it bubble, flipping it over, mixing it and scraping it off the skillet to prevent browning or burning for 2 minutes. Add enough vegetable stock to fully dissolve the paste, stirring constantly, scraping the bottom to prevent sticking and burning. Stir-in the purée and onion powder and then more stock to thin the soup to a nice light but creamy texture. Season to taste.