Title: Creamed Broccoli Soup
Categories: Soup
Yield: 8 Servings
| 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 |
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.