| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups, Appetizers |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter |
| 1 |
c |
Wine |
| 2 |
c |
Broccoli, chopped |
| 2/3 |
c |
Celery, chopped |
| 2/3 |
c |
Onion, chopped |
| 1/3 |
c |
Flour |
| 6 |
c |
Chicken Broth |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper, freshly ground |
| 1/4 |
ts |
Thyme, crushed |
| 2 |
c |
Light Cream |
INSTRUCTIONS
Melt butter in 4 quart saucepan. Add wine, broccoli, onion and celery. Cook
for 5 minutes over low heat. Blend in flour and chicken broth. Bring to a
boil. Add salt, pepper and thyme. Simmer about 5 minutes or until
vegetables are tender. Remove 2 cups at a time and blend in a blender. Add
cream and reheat until hot.
Posted to MM-Recipes Digest V5 #008 by Marlene <marlene@storm.ca> on Jan
07, 1998
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