Creamed broccoli soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 40 | ounces | Frozen broccoli |
| 2 | Stalks celery, thinly sliced | |
| 1 | large | Onion, thinly sliced |
| 4 | cups | Boiling chicken bouillon, 1/2 strength |
| Good pinch ground cloves | ||
| Salt & freshly ground pepper | ||
| Lemon juice | ||
| Tabasco | ||
| 1½ | To 2 cup heavy cream | |
Directions
Put broccoli in a large saucepan with celery & onion. Pour in boiling bouillon; bring to a boil & simmer 15-20 minutes until veggies are very soft. Blend soup to a puree in electric blender. Season soup to taste with cloves, salt, & pepper. Add lemon juice & a dash of Tabasco. Thin to desired consistency with cream. Adjust seasonings.
Reheat very gently, stirring, & being careful not to let the soup boil. Serves 8-12.