| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh Broccoli Florets |
| 1 |
lg |
Onion; Peeled; Sliced and Chopped |
| 2 1/2 |
pt |
Chicken Stock |
| 1 |
tb |
Flour |
| 1 |
ts |
Granulated Sugar |
| 1 |
tb |
Vegetable Oil |
|
|
Salt and Ground Black Pepper to Taste |
INSTRUCTIONS
Put chopped onion and oil into 4 pint saucepan and saute onion until soft,
approximately 5-minutes. Add broccoli florets together with 1 pint chicken
stock. Bring to boil and simmer for five minutes, remove from heat, coat
florets with flour, mix, and simmer for a further two minutes. Add
remaining stock, sugar and condiments and continue simmering for
approximately 15 minutes or until floret stalks are cooked. Put mixture in
blender and blend until smooth (or use hand blender in saucepan.) Serve
with grated cheddar cheese and garlic croutons. Will freeze successfully.
Bon appetite! - T.W.
Happy Thanksgiving! >From The Cook & Kitchen Staff at
http://www.recipe-a-day.com
From The Cook & Kitchen Staff at http://www.recipe-a-day.com by The Cook
<thecook@recipe-a-day.com> on Nov 27, 1997
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”