Cream of broccoli soup 4
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head of broccoli | |
| 1 | quart | Water |
| 1 | medium | Onion, chopped |
| ½ | Bell pepper, chopped | |
| 4 | 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 |
Directions
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