Yield: 6 -8 serving
| Measure | Ingredient |
|---|---|
| 4 cups | Diced broccoli |
| 3 tablespoons | Butter |
| ¼ cup | All-purpose flour |
| 5 cups | Chicken stock |
| 1 cup | Milk |
| 1 cup | Whipping cream |
| 1 cup | Grated medium Cheddar cheese |
| \N \N | Salt and pepper |
The following is a soup recipe taken from my Simply Delicious Cooking 1 cookbook, visit our web site www.divinecuisine.com.
Saute the broccoli in butter over medium heat until tender. Sprinkle with flour and cook, stirring, for 2 minutes. Gradually stir in stock and milk; heat just to simmering.
Stir in cream and cheese. Allow cheese to melt in soup; season to taste and serve sprinkled with croutons.
For Broccoli and Mushroom: Add 3 cups (750 ml) sliced mushrooms and replace Cheddar with grated Parmesan.
Posted to EAT-L Digest by Ron Kalenuik <RKalenuik@...> on Nov 24, 1997