"Cream" of Broccoli Soup
- 2 cups broccoli florets
- 1/2 cup (1 stick) margarine
- 1/4 cup celery, diced
- 1/4 cup onion, diced
- 1 bay leaf
- 1/2 cup all-purpose flour
- 1 to 2 tsp. instant faux-chicken broth powder (try Osem or Telma brands, available in the Kosher section of your supermarket)
- Freshly ground black pepper, to taste
- 4 cups liquid nondairy creamer or soy milk
- 1 Tbsp. vegan Worcestershire sauce (available from VeganStore.com)
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Fill a medium pot with 1/2 inch of water and bring it to a boil. Place the broccoli in a steamer basket above the water, cover the pot, and steam it for 5 minutes. Then drain the water and chop the broccoli and set aside.
In the same pot, melt the margarine over medium heat, then add the celery, onion, and bay leaf and cook until tender, about 5 minutes. Stir in the flour, broth powder, and pepper until blended. Add the nondairy creamer or soy milk and Worcestershire sauce. Cook and stir until thickened and bubbly, about five minutes.
Cool soup slightly, remove the bay leaf, then place the broccoli and the soup mixture in a blender. Cover and blend until smooth. Return the soup to the saucepan and heat through. |
