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Cream Of Broccoli And Pea Soup (mf)

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soups &, Stews	4	Servings

INGREDIENTS

1	lb	Broccoli florets, stalks
		peeled finely chopped
1		Onion, 8 ounces finely
		chopped
1	qt	Water or chicken broth
1	c	Frozen petite peas, thawed
3	T	Flour
2	c	Half and half or evaporated
		low fat or skimmed milk
		Salt and freshly ground
		black pepper
		Snipped chives for garnish

INSTRUCTIONS

Simmer the broccoli and half the onion in the water or stock for 15
minutes or until tender. Add the peas and simmer 5 minutes longer  just
to cook through. (As you are simmering, be sure to keep the  level of
the water constant so that it does not evaporate too much.)  When the
vegetables are tender, puree the mixture through a food mill  or
blender. (If you puree it with a food processor or a blender, pass  the
puree through a sieve to remove any tough bits.)  In a clean saucepan
heat the butter. Add the remaining onion and cook  for 5 minutes, over
low heat or until very tender but not brown. Add  the flour and cook
for a few seconds. Whisk in the strained puree,  bring to a boil and
simmer for 10 minutes, stirring on occasion to  make sure the flour
does not stick to the bottom of the saucepan.  Gradually add the half
and half or evaporated milk and adjust it to  the texture you like.
Bring the liquid to just to under a boil;  season to taste with salt
and pepper. Ladle out and garnish with  chives if you wish.  Yield: 4
servings  Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By  : COOKING MONDAY TO FRIDAY SHOW #MF6763  Posted to MC-Recipe
Digest V1 #305  Date: Sat, 16 Nov 1996 18:02:06 -0500  From: Gail
Shermeyer <4paws@netrax.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1486 Calories From Fat: 336 Total Fat: 38.5g Cholesterol: 159mg Sodium: 4347mg Potassium: 5440.1mg Carbohydrates: 170.4g Fiber: 2.8g Sugar: 161.7g Protein: 118.1g