Yield: 1 Servings
|1 pack||(16-oz) frozen broccoli pieces (all florets the best)|
|¼ cup||Butter or margarine|
|2 cups||Defatted chicken broth|
|1 cup||Half and half or light cream|
|Salt and pepper to taste|
|1 dash||Fresh grated nutmeg|
Cook broccoli by your favorite method until almost tender. Set aside.
Either by hand or in a food processor, chop broccoli fine but do not puree.
Make roux: in sauce pan by melting butter and stirring in the flour, Stir into a paste and cooking and stirring several minutes. Meanwhile heat chicken broth and cream. Gradually add hot liquid slowly, constantly stirring until mixture thickens and comes to a boil. Thin with more liquid only if required. Add the cooked broccoli and continue to cook and stir several minutes more. Season to taste.
Posted to recipelu-digest Volume 01 Number 486 by P&S Gruenwald <sitm@...> on Jan 10, 1998