Cream Of Broccoli Soup With Potatoes And Carrots

• 2 bunches Fresh Broccoli
• 2 cups Water
• 1 Tablespoon Olive Oil
• 1/2 cups Unsalted Buttter
• 1 whole Medium Onion, Chopped
• 4 stalks Celery, Diced
• 3 whole Carrots, Peeled And Diced
• 1 cup All-purpose Flour
• 4 cups Chicken Broth, Warmed
• 1 pint Half-and-half
• 3 whole Potatoes, Peeled And Diced
• 2 cloves Garlic, Pressed
• 2 teaspoons Sea Salt
• 1 teaspoon Pepper
• 1 teaspoon Garlic Powder
• 1 Tablespoon Parsley, Chopped

1. In a pan with a steamer basket or wire strainer, steam the broccoli with the water for 5 minutes. Reserve the liquid for use in the soup.
2. In a large Dutch oven or soup pot, add the olive oil and butter. Saute the onion, celery and carrots for 3 to 5 minutes.
3. Add the flour, stirring quickly to combine. Cook stirring for another 2 minutes. Slowly add the liquid reserved from the steamed broccoli. Stir constantly. Add chicken broth and half-and-half.
4. Add the broccoli, potatoes, and remaining ingredients. Stir to mix well.
5. Cook over very low heat for 1-1/2 to 2 hours, stirring occasionally to prevent scorching. Add more or less salt and pepper.
6. Enjoy with some warm and buttery French bread.

fresh broccoli, water, olive oil, buttter, onion, stalks celery, carrots, allpurpose, chicken broth, potatoes, garlic, salt, pepper, garlic, parsley

Taken from tastykitchen.com/recipes/soups/cream-of-broccoli-soup-with-potatoes-and-carrots/ (may not work)