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BROCCOLI SOUP 2 1/2 lb. fresh broccoli 1/2 c. chopped onion 3/4 c. sliced celery 3/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. nutmeg 2 bay leaves 3 cans chicken broth 4 1/2 Tbsp. margarine 3 Tbsp. flour 3 c. half and half cream 1 c. grated Cheddar cheese (may be added as the last step, if desired) Place broccoli, onion, celery, salt, pepper, nutmeg and bay leaves in a large pot. Add water to chicken broth to make 6 cups. Pour over broccoli mixture. Bring to boil; cover. Lower heat and simmer about 30 minutes. Drain, reserving broth. Throw away bay leaves. Puree vegetables in food processor with 1 cup of the broth (or mash with a potato masher). Return mixture to pan. Melt margarine in another saucepan or skillet. Add flour and blend. Gradually add the reserved broth. Cook until it boils. Add to vegetables, then add half and half and heat. Do not boil. 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. |