Creamy Broccoli Soup

• 1 Tablespoon Butter
• 1/2 whole Small Onion, Small Dice
• 1 whole Medium Carrot, Small Dice
• 5 cups Broccoli, Stems And Florets
• 2 cups Vegetable Or Chicken Stock, Low Or No Sodium
• 1-1/2 cup Milk
• 1-1/2 cup Half-and-half
• Salt And Pepper, to taste

1. 1. In a large saucepan over medium heat, melt the butter. Then add the onions and carrots and cook until the onions are translucent.
2. 2. Meanwhile prep the broccoli (cut the broccoli florets into bite sized pieces, peel the stems and dice them small).
3. 3. Into the pan with the onions and carrots; add half of the broccoli florets, the diced broccoli stems, the vegetable or chicken stock, milk and half-and-half. Bring to a simmer and cook until the broccoli florets are fork tender.
4. 4. Puree the soup by using an immersion/stick blender. This can be done right in the saucepan. If you only have a regular blender, pour some of the soup into the jar of the blender and puree it. But remember to leave some space in the blender, take the center out of the lid and place a towel over it (this allows the steam to escape). Puree the mixture and then return the pureed soup to the pan.
5. 5. Add the remaining broccoli florets to the soup and cook over medium heat just until the broccoli is done to your liking.
6. 6. Taste the soup for seasoning and add salt and pepper if needed.
7. Note: If you wish, you may decrease the amount of half-and-half and increase the amount of milk by the same.

butter, onion, carrot, broccoli, vegetable or chicken, milk, salt

Taken from tastykitchen.com/recipes/soups/creamy-broccoli-soup/ (may not work)