A lighter version of a fan favourite, perfect for dreary spring Sunday afternoons when you can't be bothered with a fancy supper!
1 onion chopped
2 or 3 celery hearts chopped
1 carrot chopped
3 cloves minced garlic
6 cups chicken broth
7 cups broccoli
1/2 cup milk
3 tbsp sour cream
Salt and pepper to taste
sharp cheddar cheese shredded
Directions:
In a medium sized stock pot melt butter and soften, onions, carrots, celery, adding garlic once onions are translucent.
Add chicken stock and broccoli bring to boil and drop to a simmer until broccoli is super soft and failing apart.
Add salt, pepper to taste.
Add in milk and use immersion blender to break down veggies.
Add sour cream.
Add cheese when serving.
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