"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 Cooking with Karen Lauer, Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Lauer
Added: Wednesday, January 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch fresh broccoli, diced
3 c water
2 chicken bouillon cubes
5 T butter or marjorine
5 T flour
1 tsp salt
1/2 tsp white pepper
1/4 tsp curry
1/4 tsp cumin
2 c light cream

Directions:
Directions:
Add the diced broccoli and chicken bouillon cubes to 3 cups of boiling water and allow to boil 8 minutes. Meanwhile, make a thick cream sauce of the butter, flour and spices. Stir until well blended. Add the cream. Cook over medium heat until thick, sirring occasionally with a wisk. Add the thick cream sauce to the broccoli and water mixture. Stir and heat before serving.

Personal Notes:
Personal Notes:
It makes a richer soup when you blend half te broccoli in a blender.

This is simply the best broccoli soup I have ever tasted. I have been able to adapt to my no dairy/no wheat diet by using corn starch and almond milk. Delicious!

 

 

 

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