Cream of broccoli soup 4

Yield: 6 Servings

Measure Ingredient
1 \N Head of broccoli
1 quart Water
1 medium Onion, chopped
½ \N Bell pepper, chopped
4 \N Celery ribs, chopped
1 pint Milk
1 tablespoon Chicken base or 2 chicken bouillon cubes
2 tablespoons Zatarain's Creole Seasoning
½ cup Blond roux

Chop broccoli, and put in stockpot with water; boil for 20 minutes.

Add onion, bell pepper, and celery; cook for 20 minutes or until tender. Add milk, chicken base, and seasoning; then thicken with roux. Yield: 6 servings. Source: Chef Michael Chaisson C.W.C., printed in Cajun Revelation, sent to me from Cookie.Lady in the Old Cookbooks Looking for a New Home swap. MM: Lyn. From: Lyn Ortiz Date: 01 Dec 96

Similar recipes