Heather's cream of broccoli soup

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

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