Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ cup | Unsalted butter |
½ cup | Flour |
1 large | Sweet onion; finely chopped |
1 \N | Clove garlic; finely minced |
½ gallon | Milk; very scant, (non-fat is OK - just use a little less) |
2 \N | Crowns broccoli; cooked and diced |
\N \N | Tabasco Sauce |
\N \N | Salt |
\N \N | White Pepper |
\N 1 | tsp. pepper. |
Melt butter in the bottom of a heavy soup pan. Add onion and cook over medium heat until translucent. Add flour and cook, stirring often, until the flour is thoroughly cooked - usually about five minutes. Add a little of the milk, stir to incorporate. Keep adding milk until about half is incorporated. Add broccoli and garlic, then last of milk. Heat without boiling. Season as desired - I use a few drops of Tabasco, 1 tsp. salt and Variations: Add ½ pound (or more) Velveeta cheese, cubed, during final heating. Substitute Cauliflower for ½ or all of the Broccoli Use black pepper if you don't mind the black specks Posted to TNT Recipes Digest, Vol 01, Nr 968 by Heather Hamilton <cyberian@...> on Jan 27, 1998