INGREDIENTS

INSTRUCTIONS

From:    Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date:    Wed, 21 Aug 1996 07:16:00 -0800
Trim the broccoli.  Wash thoroughly.  Spilt each stalk lengthwise into
halves.  Place the onion and celery in a food processor with its chopping
blade.  Process until coarsely chopped.  Use a (6 Quart) Dutch oven or
large, heavy kettle to combine the broccoli, onion, celery, salt, pepper,
bay leaves and the first measure of nutmeg. Add the chicken broth. Bring to
a boil. Cover. Simmer until the broccoli is tender (about 30 minutes).
Drain, reserving the broth. Puree the vegetables in a food processor in
batches with 1 cup of broth with each batch. Melt the butter in the Dutch
oven.  Remove from the heat. Add the flour. Stir until smooth. Gradually
stir in the reserved broth. Cook over medium heat, stirring steadily, until
the mixture boils. Add the pureed vegetables and the Half & Half. Continue
stirring until the soup is hot and well blended (about 5 minutes). Top each
serving with a spoonful of whipped cream and a dash of grated nutmeg.
EAT-L Digest 21 August 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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