| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Jewish |
Soup |
8 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken Stock |
| 1 |
c |
Onion; diced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White Pepper |
| 1/4 |
ts |
Garlic Powder |
| 16 |
oz |
Broccoli; Frozen, cut in bite size pcs |
| 1 |
|
Stick Butter |
| 1 |
c |
Flour |
| 2 |
c |
Milk |
| 2 |
c |
Cheddar Cheese; grated |
INSTRUCTIONS
Recipe By : Beverly Hills Cafe
Bring the stock, onion and seasonings to a boil in a large pot. Add the
broccoli (can use 2 1/2 c. fresh broccoli), reduce heat to simmer and cook
until broccoli is soft, about 8 minutes.
In a separate pan, melt the butter and add the flour. Whisk for 5 minutes
over medium-high heat, until smooth. Slowly add the milk, whisking
constantly to avoid lumps. Slowly add the broccoli mixture to the roux,
whisking vigorously, until soup begins to thicken. Adjust seasoning to
taste. Garnish with 1/4 c. cheddar cheese ea.
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998,
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