"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cream of Broccoli Soup Recipe

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

Contributor:  
Contributor:  
Diddy (Mealing) Thompson
Added: Saturday, January 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch fresh broccoli or 2 - 10 ounce packages frozen broccoli
3 cups chicken stock
1 onion, chopped
4 tablespoons butter
5 tablespoons flour
Half and Half cream (I use 1% or 2% milk)
Salt and white pepper to taste
Dash of cayenne pepper
Juice of about lemon

Directions:
Directions:
Cook broccoli in stock with onion until soft. Place in blender and blend quickly, leaving small pieces of broccoli. Make a roux using butter and flour. Cook 3 minutes, stirring constantly. Add broccoli and stock to roux. To avoid lumps stir constantly with a whisk until thickened. Thin to preferred consistency with cream or milk. Add other seasonings as desired.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
This is one of my granddaughter, Caroline's, favorite dishes. Note: I recently tried the addition of a block of Neuchatel cheese and the results were excellent. I added it to the hot mixture in the blender.

 

 

 

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