| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | Soups, Vegetables | 10 | Servings | |
INGREDIENTS
| 1 | Bunch of broccoli | |
| 1/4 | c | Butter |
| 2 | Onions | |
| 2 | c | Celery, chopped |
| 1 | Garlic clove | |
| 1/2 | c | Flour |
| 4 | c | Milk |
| 4 | c | Chicken broth |
| 1/2 | t | Marjoram |
| 1/2 | t | Thyme |
| Salt and pepper | ||
| Almond slivers | ||
| Chopped tomato |
INSTRUCTIONS
Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers or chopped tomato, if desired. Posted to EAT-L Digest 19 Aug 96 Date: Tue, 20 Aug 1996 21:30:59 -0500 From: LD Goss <ldgoss@METRONET.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 150
Calories From Fat: 64
Total Fat: 7.3g
Cholesterol: 20mg
Sodium: 426.5mg
Potassium: 418.5mg
Carbohydrates: 14.9g
Fiber: 1.5g
Sugar: 7.8g
Protein: 6.7g