| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
8 |
Servings |
INGREDIENTS
| 40 |
oz |
Frozen broccoli |
| 2 |
|
Stalks celery, thinly sliced |
| 1 |
lg |
Onion, thinly sliced |
| 4 |
c |
Boiling chicken bouillon, 1/2 strength |
|
|
Good pinch ground cloves |
|
|
Salt & freshly ground pepper |
|
|
Lemon juice |
|
|
Tabasco |
| 1 1/2 |
|
To 2 cup heavy cream |
INSTRUCTIONS
Put broccoli in a large saucepan with celery & onion. Pour in boiling
bouillon; bring to a boil & simmer 15-20 minutes until veggies are very
soft. Blend soup to a puree in electric blender. Season soup to taste with
cloves, salt, & pepper. Add lemon juice & a dash of Tabasco. Thin to
desired consistency with cream. Adjust seasonings. Reheat very gently,
stirring, & being careful not to let the soup boil. Serves 8-12.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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