Yield: 4 Servings
|6 cups||Raw broccoli, -- including|
|\N \N||Florets &|
|3 cups||Defatted, reduced-sodium|
|\N \N||Chicken broth (I|
|2 cups||Evaporated skim milk -- (I|
|\N \N||Used two 12-ounce|
|½ teaspoon||Dried tarragon|
|4 teaspoons||Low-sodium chicken bouillon|
|\N \N||Freshly ground pepper to|
In large saucepan, combine broc and 1C of broth. Bring to boil. Reduce heat, cover and simmer 8-10M or until broc is tender. Transfer broc and broth to food processor and blend until almost smooth. Return mixture to pot. Stir together 1/4C of milk and cornstarch until smooth. Stir into broc mixture. Add remaining milk and broth. Cook and stir until thick and bubbly. Add tarragon, chicken bouillon and pepper. Cook two more minutes.
I added a *LOT* of cooked brown rice to this because I'm not a consomme type. I like to chew.
Posted to MC-Recipe Digest V1 #147 Date: Thu, 11 Jul 1996 22:47:52 -0500 From: "Brad Q. Lucht" <blucht@...> Recipe By : Marge Teilhaber, 75464,2772