Ingredients:

– 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
– butter
– 2 tsp onion powder
– salt
– freshly ground black pepper

Preparation:

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.