Broccoli soup3
4 Servings
Ingredients
| Quantity | 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 |
| Cheddar cheese, shredded (optional) | ||
Directions
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