| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | Cajun | Cajun, Soups/stews, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | Head of broccoli | |
| 1 | qt | Water |
| 1 | Onion, chopped | |
| 1/2 | Bell pepper, chopped | |
| 4 | Celery ribs, chopped | |
| 1 | pt | Milk |
| 1 | T | Chicken base or 2 chicken |
| bouillon cubes | ||
| 2 | T | Zatarain's Creole Seasoning |
| 1/2 | c | Blond roux |
| 1 | c 96 Posted to MM-Recipes Digest V5 #009 by "John , c 96 Posted to MM-Recipes Digest V5 #009 by "John Weber" |
INSTRUCTIONS
Chop broccoli, and put in stockpot with water; boil for 20 minutes. Add onion, bell pepper, and celery; cook for 20 minutes or until tender. Add milk, chicken base, and seasoning; then thicken with roux. Yield: 6 servings. Source: Chef Michael Chaisson C.W.C., printed in Cajun Revelation, sent to me from Cookie.Lady in the Old Cookbooks Looking for a New Home swap. MM: Lyn. From: Lyn Ortiz Date: <hdbrer@ibm.net> on Jan 08, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 6.5mg
Sodium: 44.7mg
Potassium: 173.7mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 5.4g
Protein: 3.1g