| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Cookbooks a, Soups |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Broccoli |
| 1/4 |
c |
Butter |
| 2 |
|
Onions; chopped |
| 1 |
c |
Celery; chopped |
| 1 |
|
Clove garlic; minced |
| 1/2 |
c |
Flour |
| 4 |
c |
Milk |
| 4 |
c |
Chicken broth |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Marjoram |
|
|
Salt and freshly ground pepper to taste |
| 1 |
lg |
Tomato; chopped, for garnish |
INSTRUCTIONS
Trim broccoli; peel and slice stems and break tops into flowerets. Steam
until tender but still slightly crisp; then plunge into cold water to stop
cooking.
In a 4-quart pot, melt butter and saute' onions, celery, and garlic. Stir
in flour and cook gently about 5 minutes. Gradually add milk, broth, and
herbs, stirring constantly over low heat until thickened and bubbly. Add
cooked broccoli, salt, and pepper, and heat thoroughly but do not boil.
Garnish with chopped tomato.
Source: The Seattle Classic Cookbook, The Junior League of Seattle (1983)
Typos by Brenda Adams and her cat. posted mc-recipe 10/12/96
Recipe By : The Seattle Classic Cookbook, The Junior League of Seattle
Posted to MC-Recipe Digest V1 #243
Date: Sat, 12 Oct 1996 20:08:56 -0400
From: ADAMSFMLE@aol.com
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