Heather's cream of broccoli soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsalted butter |
| ½ | cup | Flour |
| 1 | large | Sweet onion; finely chopped |
| 1 | Clove garlic; finely minced | |
| ½ | gallon | Milk; very scant, (non-fat is OK - just use a little less) |
| 2 | Crowns broccoli; cooked and diced | |
| Tabasco Sauce | ||
| Salt | ||
| White Pepper | ||
| 1 | tsp. pepper. | |
Directions
Melt butter in the bottom of a heavy soup pan. Add onion and cook over medium heat until translucent. Add flour and cook, stirring often, until the flour is thoroughly cooked - usually about five minutes. Add a little of the milk, stir to incorporate. Keep adding milk until about half is incorporated. Add broccoli and garlic, then last of milk. Heat without boiling. Season as desired - I use a few drops of Tabasco, 1 tsp. salt and Variations: Add ½ pound (or more) Velveeta cheese, cubed, during final heating. Substitute Cauliflower for ½ or all of the Broccoli Use black pepper if you don't mind the black specks Posted to TNT Recipes Digest, Vol 01, Nr 968 by Heather Hamilton <cyberian@...> on Jan 27, 1998