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CREAM OF BROCCOLI SOUP 1 1/2 lb. broccoli 5 c. chicken stock 1/4 c. butter or margarine 2 Tbsp. chopped onion 3 celery ribs, minced 1/4 c. flour 2 c. heavy cream or half and half, scalded 1/4 tsp. nutmeg salt paprika grated Parmesan cheese Wash the broccoli and cut off the flowerets. Set flowerets aside. Peel the stems and chop coarsely. In large saucepan, place the stems and cover with chicken stock. Bring to a boil and simmer for 1/2 hour. Drain and reserve stock. Put the broccoli stems through the blender with 1 cup of the stock. Set the puree aside. Put the broccoli flowerets in the chicken stock and bring to a boil; simmer for 5 to 7 minutes. Stir in flour and cook for 3 to 4 minutes. Slowly stir in stock with the flowerets and bring to boiling point. Add the broccoli puree and the scalded cream or half and half. Bring to a boil, add nutmeg, salt and paprika to taste. Remove from heat. Serve with a dusting of cheese. Serves 8 to 10. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |