| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
4 |
Servings |
INGREDIENTS
| 1 |
bn |
Broccoli (1 1/4 to 1 1/2 Lbs) |
| 2 |
tb |
Butter or margarine |
| 1 |
md |
Onion, chopped |
| 3 |
ts |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
| 1 1/2 |
c |
Chicken broth |
| 1 |
c |
Milk |
|
|
Cheddar cheese, shredded (optional) |
INSTRUCTIONS
Trim the broccoli and cut into flowerets and stem pieces. In a large
saucepan, over high heat, bring 1 inch of water to a boil. Add broccoli and
cook about 15 minutes, or until broccoli is tender; set aside. (OR:
Microwave for 8 minutes on High and let stand for 4 minutes.) Melt the
butter in a large saucepan, over medium heat; add onion and cook for 3
minutes, or until translucent. Add, flour, salt, and pepper; cook, stirring
constantly, about 2 minutes. Add the broth gradually, stirring constantly,
until blended. Stir in the broccoli, reserving 1 cup flowerets for garnish.
Pour in batches into food processor or blender and puree until smooth.
Return to saucepan; add milk and cook, over medium heat, until bubbly.
Ladle into warm bowls. Garnish with reserved broccoli flowerets and cheese,
if desired.
Makes 4 to 6 servings.
[Woman's Day MEALS IN MINUTES August 1985]
Posted to MC-Recipe Digest V1 #635 by "Maria M. Schaefer"
<mariam@startext.net> on Jun 04, 1997
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