| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion |
| 1 |
|
Carrot |
| 1 |
|
Stick celery |
| 1 |
|
Clove garlic; (I use 1/4 teaspoon of commerically minced garlic) |
|
|
Boiling water |
| 1 |
pk |
(10 oz) frozen broccoli (I used fresh broccoli; it has a nicer colour and I use about 500 gr, 1 lb approx) |
|
|
Salt |
|
|
Pepper |
| 1 |
c |
Chicken stock |
| 1/2 |
c |
Cream |
INSTRUCTIONS
Peel, chop onion,carrot and celery, place in small saucepan, add 1/2 cup
boiling water. Cover and cook till tender, then set aside. Cook frozen
broccoli in boiling water until tender (I prefer to steam it). Drain and
cool.
Puree drained broccoli and vegetables including the water in which the
vegetables have been cooked, crushed garlic and chicken stock in a blender
or rub through a fine sieve (I use a mouli). Stir in the cream and season
to taste. Chill well before serving.
Posted to TNT Recipes Digest by Mrs BN Carney <wyvern@ix.apana.org.au> on
May 8, 1998
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