"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream of Broccoli Soup Recipe

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This recipe for Cream of Broccoli Soup, by , is from The Lindblad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim V.W.
Added: Saturday, January 5, 2008


1 1/2 cups chicken broth
1/2 chopped onion
2 cups cut broccoli
2 Tablespoons butter
2 Tablespoons flour
1/4 teaspoon salt
1 cup milk
dash white pepper

In a sauce pan combine chicken broth, chopped onion, and
broccoli. Bring to a boil. Reduce heat, cover and simmer 10
minutes. Place half of the mixture in a food processor; cover
and blend from 30 to 60 seconds or till smooth. Pour into bowl.
Repeat with remaining mixture; set aside. In the same sauce
pan melt the butter. Stir in flour, salt, and pepper. Add the milk
all at once. Cook and stir till mixture is thickened and bubbly.
Stir in the broccoli mixture. Cook and stir until soup is heated
through. Season to taste with additional salt and pepper.

Number Of Servings:
Number Of Servings:




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