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