| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
6 |
-8 serving |
INGREDIENTS
| 4 |
c |
Diced broccoli |
| 3 |
tb |
Butter |
| 1/4 |
c |
All-purpose flour |
| 5 |
c |
Chicken stock |
| 1 |
c |
Milk |
| 1 |
c |
Whipping cream |
| 1 |
c |
Grated medium Cheddar cheese |
|
|
Salt and pepper |
INSTRUCTIONS
The following is a soup recipe taken from my Simply Delicious Cooking 1
cookbook, visit our web site www.divinecuisine.com.
Saute the broccoli in butter over medium heat until tender. Sprinkle with
flour and cook, stirring, for 2 minutes. Gradually stir in stock and milk;
heat just to simmering.
Stir in cream and cheese. Allow cheese to melt in soup; season to taste and
serve sprinkled with croutons.
For Broccoli and Mushroom: Add 3 cups (750 ml) sliced mushrooms and replace
Cheddar with grated Parmesan.
Posted to EAT-L Digest by Ron Kalenuik <RKalenuik@AOL.COM> on Nov 24, 1997
A Message from our Provider:
“Sin: it seemed like a good idea at the time”