Sunday, January 2, 2011

Best Broccoli Soup

In a stock pot: melt 4T butter, add 2T olive oil.
Saute 4 carrots, diced, 1 medium onion, diced, 3 ribs celery, diced.
After the vegetables are sauteed add 12 T flour. Mix well. Add 3 C water, and 1 large bag of organic broccoli crowns, 3 C milk, salt, pepper and parsley to taste, 1 Pecorino Romano rind. Bring to a boil. Reduce heat to a low simmer. Simmer for three hours. Serve with crusty bread.

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