| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups | 4 | Servings | |
INGREDIENTS
| 1 | bn | Broccoli (1 1/4 to 1 1/2 Lbs) |
| 2 | tb | Butter or margarine |
| 1 | md | Onion, chopped |
| 3 | ts | All-purpose flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground black pepper |
| 1 1/2 | c | Chicken broth |
| 1 | c | Milk |
| Cheddar cheese, shredded (optional) |
INSTRUCTIONS
Trim the broccoli and cut into flowerets and stem pieces. In a large saucepan, over high heat, bring 1 inch of water to a boil. Add broccoli and cook about 15 minutes, or until broccoli is tender; set aside. (OR: Microwave for 8 minutes on High and let stand for 4 minutes.) Melt the butter in a large saucepan, over medium heat; add onion and cook for 3 minutes, or until translucent. Add, flour, salt, and pepper; cook, stirring constantly, about 2 minutes. Add the broth gradually, stirring constantly, until blended. Stir in the broccoli, reserving 1 cup flowerets for garnish. Pour in batches into food processor or blender and puree until smooth. Return to saucepan; add milk and cook, over medium heat, until bubbly. Ladle into warm bowls. Garnish with reserved broccoli flowerets and cheese, if desired. Makes 4 to 6 servings. [Woman's Day MEALS IN MINUTES August 1985] Posted to MC-Recipe Digest V1 #635 by "Maria M. Schaefer" <mariam@startext.net> on Jun 04, 1997
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