| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Broccoli |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
bn |
(10 oz.) fresh broccoli |
| 1 |
sm |
Onion; finely chopped |
| 2 |
tb |
Butter |
| 1 |
qt |
Chicken stock or broth |
| 1/2 |
c |
Heavy cream; warmed |
|
|
Salt and pepper |
INSTRUCTIONS
Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3
minutes over low heat, stir constantly. Cool. Set aside. If using broccoli:
Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a
large saucepan saute onion in 2 tablespoons butter until tender. Stir in
broccoli, cover and cook 3 minutes. Stir in stock or broth, heat to
simmering. Stir small amount of liquid into cooked flour and butter mixture
until smooth; return mixture to saucepan; stirring until smooth. Simmer,
covered until broccoli is tender, about 30 minutes. Remove from heat, cool
slightly. Puree in electric blender, return to saucepan. Blend cream into
soup. Taste and salt and pepper if needed. Serve.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 22,
1998
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”