Hotel del coronado's cream of broccoli soup

Yield: 10 Servings

Measure Ingredient
1½ pounds Broccoli
½ large Onion -- finely chopped
½ \N Carrot -- finely chopped
½ \N Stalk celery -- finely
\N \N Chopped
2 teaspoons Margarine -- not butter
2 tablespoons Flour -- unbleached
2 cups Water
1 \N Chicken bouillon cube
1 cup Evaporated skim milk -- not
\N \N Cream
2 tablespoons Butter BudsAE
¼ teaspoon Kosher salt
½ teaspoon Freshly ground black pepper

PANTRY: Could use 2 cups of fat free chicken broth. PREPARE these chopped measures: 1 cup onion, ½ cup carrot, ¼ cup celery. Wash broccoli and remove large part of the stem and discard. Chop separately the tops and stem and place in separate containers. Heat margarine over medium heat in a large saucepan. Add onion, carrot, celery and broccoli stems and simmer.When onions are translucent, add the flour. Cook together for 60 seconds; add 99% fat free chicken broth (or water and bouillon). Bring back to a simmer and add the uncooked broccoli tops; simmer again. Remove from heat and puree in blender in 2 batches. Return to pot, add buttler sprinkles, salt and pepper. Keep warm until served. Or cool then chill in the refrigerator. Serve chilled. Makes 4-½ Cups. Serves 9-10. Recipe By : Jeanne Jones, Cook It Light 22 Aug 96

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