| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken stock or broth |
| 3 |
tb |
Butter |
| 4 |
c |
Cubed potatoes |
| 2 |
c |
Milk |
| 2 |
c |
Sour cream |
| 2 |
md |
Onions, chopped |
| 1 |
bn |
Fresh broccoli or 32 oz. pkg. frozen broccoli pieces |
| 1/2 |
c |
Grated Parmesan cheese |
| 2 |
tb |
Worcestershire sauce |
| 2 |
lg |
Cloves garlic, minced |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Chop fresh broccoli and cook until tender. Drain. Put broccoli in food
processor. Mix soup stock with milk. Add 1 cup of soup stock/milk mixture
to broccoli. Process until broccoli is in tiny pieces. Boil cubed potatoes
and chopped onions in water for 10 minutes. Drain; return potatoes and
onions to soup pot and add rest of soup stock/milk mixture, minced garlic,
salt, pepper, butter and minced broccoli with soup
stock. Bring to a boil and immediately reduce to a simmer. Simmer 10
minutes or longer if you prefer vegetables well done. Add Parmesan cheese,
sour cream and Worcestershire sauce. Stir until all is mixed in. Do not
allow soup to boil after adding sour cream it will cause separation of the
sour cream. You can add a sprinkling of shredded chedder cheese for
garnish. 8-10 servings Posted to MC-Recipe Digest V1 #635 by "Maria M.
Schaefer" <mariam@startext.net> on Jun 04, 1997
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