Title: Creamy Broccoli Soup
Categories: Soup
Yield: 4 Servings
| 2 | lb | Fresh broccoli |
| 1 | ts | Salt |
| 5 | | Green onions; sliced |
| 1/2 | ts | Ground black pepper |
| 3 | tb | Butter |
| 2/3 | c | Half and half |
| 21 | oz | Chicken broth |
| 4 | tb | Cheddar cheese; grated |
| 3 | tb | All-purpose flour |
Recipe by: Joel Ehrlich Trim the broccoli and
rinse well. Cut the stems into thin slices. The broccoli flowerettes will
be cooked separately. Saute the green onions in butter in a heavy skillet
until soft but not brown. Add the broccoli stems and chicken broth. Bring
to a boil. Reduce heat to medium and simmer until the stems are just barely
soft (about 15 minutes). Place the mixture in a food processor and puree.
Return the puree to the skillet. Add flour dissolved in a little water. Add
salt and pepper. Stir in the half & half. Cook the broccoli flowerettes in
a little water. Add the flowerettes to the soup and bring to a boil,
stirring steadily, until the soup becomes thick and creamy. Serve with the
cheese alongside so that it can be added to the individual portions.
Yields 4 Servings
From: Meg Antczak Date: 28 May 96 By Mrarchway on