Broccoli soup3

Yield: 4 Servings

Measure Ingredient
1 bunch Broccoli (1 1/4 to 1 1/2 Lbs)
2 tablespoons Butter or margarine
1 medium Onion, chopped
3 teaspoons All-purpose flour
½ teaspoon Salt
½ teaspoon Ground black pepper
1½ cup Chicken broth
1 cup Milk
\N \N Cheddar cheese, shredded (optional)

Trim the broccoli and cut into flowerets and stem pieces. In a large saucepan, over high heat, bring 1 inch of water to a boil. Add broccoli and cook about 15 minutes, or until broccoli is tender; set aside. (OR: Microwave for 8 minutes on High and let stand for 4 minutes.) Melt the butter in a large saucepan, over medium heat; add onion and cook for 3 minutes, or until translucent. Add, flour, salt, and pepper; cook, stirring constantly, about 2 minutes. Add the broth gradually, stirring constantly, until blended. Stir in the broccoli, reserving 1 cup flowerets for garnish.

Pour in batches into food processor or blender and puree until smooth.

Return to saucepan; add milk and cook, over medium heat, until bubbly.

Ladle into warm bowls. Garnish with reserved broccoli flowerets and cheese, if desired.

Makes 4 to 6 servings.

[Woman's Day MEALS IN MINUTES August 1985] Posted to MC-Recipe Digest V1 #635 by "Maria M. Schaefer" <mariam@...> on Jun 04, 1997

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