Cream of broccoli soup ala seattle classic cookbook
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Broccoli |
| ¼ | cup | Butter |
| 2 | Onions; chopped | |
| 1 | cup | Celery; chopped |
| 1 | Clove garlic; minced | |
| ½ | cup | Flour |
| 4 | cups | Milk |
| 4 | cups | Chicken broth |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Marjoram |
| Salt and freshly ground pepper to taste | ||
| 1 | large | Tomato; chopped, for garnish |
Directions
Trim broccoli; peel and slice stems and break tops into flowerets. Steam until tender but still slightly crisp; then plunge into cold water to stop cooking.
In a 4-quart pot, melt butter and saute' onions, celery, and garlic. Stir in flour and cook gently about 5 minutes. Gradually add milk, broth, and herbs, stirring constantly over low heat until thickened and bubbly. Add cooked broccoli, salt, and pepper, and heat thoroughly but do not boil.
Garnish with chopped tomato.
Source: The Seattle Classic Cookbook, The Junior League of Seattle (1983) Typos by Brenda Adams and her cat. posted mc-recipe 10/12/96 Recipe By : The Seattle Classic Cookbook, The Junior League of Seattle Posted to MC-Recipe Digest V1 #243 Date: Sat, 12 Oct 1996 20:08:56 -0400 From: ADAMSFMLE@...