I can't give this recipe the way it is 5 stars - had to make too many changes. Broccoli florets aren't very good when pureed - they end up being grainy. If you use only the broccoli stems, that's another story. The way I make this soup which is really delicious is to use both the florets and the stems - making sure to peel the stems. Chop everything into 1 inch pieces. After adding the broccoli to the sauteed veggies add 1/2 tsp of salt, some black pepper, a dash of cayenne pepper and a dash of ground cloves. Cook the broccoli for at least 20 minutes. If you live at high altitude, you may need to cook it longer, but you want the broccoli to be pretty soft. Let it cool a bit and then, like other people on this site, I mash the broccoli with a hand potato masher until it's broken up into small pieces. Then I cook up the roue with the milk and add it to the soup. Taste for flavor and add more salt if necessary. I learned that vegetables like spinach, celery and broccoli can use a bit of a lift from spices like cloves, and any soup is improved by a dash of cayenne or a bit of Tabasco sauce. This soup is just OK the way the recipe is written, but these changes make it delicious. If you're cooking gluten free, use white rice flour instead of wheat flour for the roue.
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I can't give this recipe the way it is 5 stars - had to make too many changes. Broccoli...