Ingredients:

• 5 tablespoons butter, divided
• 1-2 onions, diced
• 3 cups chicken or bone broth
• 8 cups broccoli florets
• 3 tablespoons almond or coconut flour
• 2 cups organic half and half
• Himalayan Sea Salt and Black Pepper to taste

Instructions

1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. Pour soup into a blender, filling the pitcher no more than half way full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on puree.
3. Puree in batches until smooth and pour into a clean pot.
4. In a small saucepan, melt 3 tablespoons of butter. Stir in flour and half and half, mixing until thick and bubbly. Add to soup. Season to taste with additional salt and pepper.