Cream Of Broccoli Soup Recipe
Ingredients
2 packages (10 oz. each) frozen chopped broccoli, thawed
1/4 cup chopped onion
2 cups regular strength chicken broth
2 tablespoons butter
1 tablespoon flour
2 teaspoons salt
1/8 teaspoon mace
Dash pepper
2 cups half-and-half (light cream)
Directions
In a medium-sized pan, combine broccoli, onion, and chicken broth; bring to a boil.
Simmer for about 10 minutes, or until broccoli is tender.
Whirl broccoli mixture in blender until very smooth, or press through a food mill or wire strainer.
Melt the butter in a pan; add flour, salt, mace, and pepper, stirring until smooth.
Slowly stir in half-and-half, then add broccoli puree.
Cook over medium heat, stirring often, until soup bubbles.
If soup is made ahead, cool and refrigerate.
Simmer for about 10 minutes, or until broccoli is tender.
Whirl broccoli mixture in blender until very smooth, or press through a food mill or wire strainer.
Melt the butter in a pan; add flour, salt, mace, and pepper, stirring until smooth.
Slowly stir in half-and-half, then add broccoli puree.
Cook over medium heat, stirring often, until soup bubbles.
If soup is made ahead, cool and refrigerate.
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