Broccoli Soup
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 3 cups gluten-free chicken broth
  • 8 cups broccoli florets
  • 3 tablespoons butter
  • 2 tablespoons cornstarch
  • 2 cups milk
  • ground black pepper to taste
  1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
  2. Add broccoli and broth, cover and simmer for 10 minutes. Using a potato masher, mash the soup until it is the consistency you would like (you may blend it, but then you don't end up with any chunks of broccoli, and I like to have some chunks).
  3. In a small saucepan, over medium-high heat, melt 3 tablespoons butter, stir in cornstarch and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Recipe by Faithfully Gluten Free at