Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter/margarine |
¼ cup | Chopped fresh onion |
1 \N | Chopped rib celery |
1½ pounds | Broccoli |
2 cups | Beef bouillon |
¾ cup | Light cream |
2 tablespoons | Chopped scallions |
Melt butter in saucepan; add onion and celery and cook until tender.
Wash and trim broccoli; cut into small pieces. In a large saucepan, add broccoli and bouillon. Bring to a boil; cover and cook over medium heat for 20 minutes. Stir in onion and celery. Puree 2-3 batches in blender or food processor. Return to saucepan, add cream and cook 2 minutes until thickened. Garnish with chopped scallions.