Quick Cream of Broccoli and Celery Soup

This lovely soup is made with a combination of fresh vegetables and a canned soup. It’s delightfully simple – it comes together in about a half hour – which allows the complex flavors of the vegetables to really shine through.
  • 2 cups chopped celery
  • 1 cup finely chopped onion
  • 10 oz. fresh chopped broccoli
  • 1 cup cottage cheese
  • 2 cups whole milk
  • 1 can (10-3/4 oz.) cream of chicken soup, undiluted
  • 1/8 teaspoon ground black pepper or white pepper if available
  • Measuring cups
  • Measuring spoons
  • 2-1/2 qt. covered casserole baking dish
  • Blender/Food processor
1.  Cook celery, onion and broccoli in covered casserole in oven for 15-20 minutes at 350 degrees. (The liquid from the vegetables should be enough to help them self-steam.) Set aside.
2.  Blend cottage cheese in blender/processor until very smooth; slowly add milk while continuing to blend; add mixture to cooked, undrained vegetables.  Cook for 10 minutes at 350 degrees until heated through without boiling.  Add pepper.  Blend in batches if a smoother texture is desired.
Yields 6 servings.




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