Post by carnation037 on Nov 11, 2002 21:46:39 GMT -6
Cream of Broccoli Soup
1 bunch chopped broccoli, (1lb 18oz)
1 med. chopped onion
2 stalks chopped celery d
2 diced potatoes
1/2 c. butter, (1 stick)
1/2 - 3/4 c. flour (depending on thick you want your soup)
2 c. room temperature milk, (1/2 +1/2 makes a richer soup)
3 c. hot chicken broth
1 tsp. celery salt
1 tsp. garlic powder
1/4 tsp. dried parsley or 1 tbsp. freshly chopped
salt to taste
ground black pepper to taste, (white pepper can also be used)
Steam the broccoli with 2 c. boiling water for 5 minutes.
Reserve the water for use in the soup.
In a large sauce pan, on medium heat melt butter (watch that it does not burn).
Add the onion, celery, and carrots and saute for 3 to
5 minutes.
Add the flour, stirring quickly to combine the flour. Cook
for another 2 minutes over a medium heat.
Slowly add the liquid from steaming broccoli, stirring
constantly.
Add broccoli and remaining ingredients. Mix well.
Cook over very low heat for 1 1/2 - 2 hours, stirring
often to prevent scorching.
1 bunch chopped broccoli, (1lb 18oz)
1 med. chopped onion
2 stalks chopped celery d
2 diced potatoes
1/2 c. butter, (1 stick)
1/2 - 3/4 c. flour (depending on thick you want your soup)
2 c. room temperature milk, (1/2 +1/2 makes a richer soup)
3 c. hot chicken broth
1 tsp. celery salt
1 tsp. garlic powder
1/4 tsp. dried parsley or 1 tbsp. freshly chopped
salt to taste
ground black pepper to taste, (white pepper can also be used)
Steam the broccoli with 2 c. boiling water for 5 minutes.
Reserve the water for use in the soup.
In a large sauce pan, on medium heat melt butter (watch that it does not burn).
Add the onion, celery, and carrots and saute for 3 to
5 minutes.
Add the flour, stirring quickly to combine the flour. Cook
for another 2 minutes over a medium heat.
Slowly add the liquid from steaming broccoli, stirring
constantly.
Add broccoli and remaining ingredients. Mix well.
Cook over very low heat for 1 1/2 - 2 hours, stirring
often to prevent scorching.