| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter |
| 1/2 |
c |
Flour |
| 1 |
lg |
Sweet onion; finely chopped |
| 1 |
|
Clove garlic; finely minced |
| 1/2 |
ga |
Milk; very scant, (non-fat is OK – just use a little less) |
| 2 |
|
Crowns broccoli; cooked and diced |
|
|
Tabasco Sauce |
|
|
Salt |
|
|
White Pepper |
|
1 |
tsp. pepper. |
INSTRUCTIONS
Melt butter in the bottom of a heavy soup pan. Add onion and cook over
medium heat until translucent. Add flour and cook, stirring often, until
the flour is thoroughly cooked - usually about five minutes. Add a little
of the milk, stir to incorporate. Keep adding milk until about half is
incorporated. Add broccoli and garlic, then last of milk. Heat without
boiling. Season as desired - I use a few drops of Tabasco, 1 tsp. salt and
Variations: Add 1/2 pound (or more) Velveeta cheese, cubed, during final
heating. Substitute Cauliflower for 1/2 or all of the Broccoli Use black
pepper if you don't mind the black specks
Posted to TNT Recipes Digest, Vol 01, Nr 968 by Heather Hamilton
<cyberian@pacbell.net> on Jan 27, 1998
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