| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups & ste, Mc, Vegetable |
4 |
Servings |
INGREDIENTS
| 6 |
c |
Raw broccoli,, including florets & |
| 3 |
c |
Defatted, reduced-sodium chicken broth |
| 2 |
c |
Evaporated skim milk |
| 1/4 |
c |
Cornstarch |
| 1/2 |
ts |
Dried tarragon |
| 4 |
ts |
Low-sodium chicken bouillon |
|
|
Freshly ground pepper to taste |
|
|
Brown rice, cooked |
INSTRUCTIONS
In large saucepan, combine broc and 1C of broth. Bring to boil. Reduce
heat, cover and simmer 8-10M or until broc is tender. Transfer broc and
broth to food processor and blend until almost smooth. Return mixture to
pot. Stir together 1/4C of milk and cornstarch until smooth. Stir into broc
mixture. Add remaining milk and broth. Cook and stir until thick and
bubbly. Add tarragon, chicken bouillon and pepper. Cook two more minutes. I
added a *LOT* of cooked brown rice to this because I'm not a consomme type.
I like to chew.
Recipe by: Marge Teilhaber, 75464,2772
Posted to MasterCook Digest V1 #215 by kmeade@IDS2.IDSONLINE.COM (The
Meades) on Feb 23, 1997.
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