Broccoli soup5

Yield: 8 Servings

Measure Ingredient
1 pounds Broccoli (small head)
1 can Chicken broth (about 14 oz)
⅓ cup Chopped onions
1 cup Chopped cauliflower
1¼ cup Milk
3 tablespoons All-purpose flour
¾ teaspoon Salt
⅛ teaspoon Freshly-ground white pepper
¼ cup Half-and-half

Wash and trim leaves from broccoli. Cut of florets and set aside. Use vegetable peeler to pare broccoli stalks. Cut stalks lengthwise in halves or quarters, then cut crosswise into 2-inch pieces. simmer over low heat, covered, until almost tender, about 8 minutes. Add broccoli florets. Cook, covered, until just tender. Drain. In same saucepan, bring chicken broth and onion to a boil over high heat. Add cauliflower; reduce heat to low, and simmer, covered, for 10 minutes or until tender. Drain through strainer over small bowl to save stock. Combine ¼ cup of the milk, the flour, ½ tsp salt and the pepper; stir until smooth. Stir milk mixture into the broth. Bring to a boil over medium heat and cook until sauce is thickened, stirring constantly. Remove from heat. Place cauliflower mixture, ½ cup of the sauce, and the half-and-half in a blender container. Cover and blend until smooth. Pour cauliflower soup into small saucepan; keep warm over very low heat. (OR pour into a container and refrigerate until ready to serve.) Place rest of sauce, 1 cup milk, the broccoli, and ¼ teaspoon salt in the blender. Cover and blend until smooth, stopping to scrape container often. Pour broccoli soup into a saucepan and heat through. (OR pour into a container and refrigerate.) (Reheat both cold soups when ready to serve.) To serve, ladle broccoli soup into warm serving bowls. Drizzle 2 to 3 tablespoons of cauliflower soup on top of each.

Makes 8 (⅔ cup) servings.

[McCall's COOKING SCHOOL No 12] Posted by Fred Peters.

Posted to MC-Recipe Digest V1 #635 by "Maria M. Schaefer" <mariam@...> on Jun 04, 1997

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