Rose & Steve's Recipes

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 http://www.eatingwell.com/recipe/249991/pureed-broccoli-soup/

 Ingredients 8 servings

    1 tablespoon butter
    1 tablespoon extra-virgin olive oil
    1 medium onion, chopped
    1 stalk celery, chopped
    2 cloves garlic, chopped
    1 teaspoon chopped fresh thyme or parsley

    8 cups chopped broccoli (stems and florets)
    2 cups water
    4 cups reduced-sodium chicken broth,
    no-chicken broth, or vegetable broth
    1/2 cup half-and-half  (optional)
    1/2 teaspoon salt
    Freshly ground pepper to taste


Heat butter and oil in a Dutch oven over medium heat until the butter
melts. Add onion and celery; cook, stirring occasionally, until
softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook,
stirring, until fragrant, about 10 seconds.

Stir in broccoli. Add water and broth; bring to a lively simmer over
high heat. Reduce heat to maintain a lively simmer and cook until very
tender, about 8 minutes.

Puree the soup in batches in a blender until smooth. (Use caution when
pureeing hot liquids.) Stir in half-and-half (if using), salt and
pepper.

    Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up
to 3 months.

I think we tried this in late 2017.

 http://www.eatingwell.com/recipe/249991/pureed-broccoli-soup/