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"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 is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T. butter
1 onion chopped
2 T, all purpose flour
4 cups of chicken broth. Low sodium
1/2 heavy cream
1 1/2 t. lemon juice
Salt and pepper
Directions:
Directions:
Heat butter in a large saucepan over low heat until foaming. Add onions and cook until softened/ Add flour and stir constantly for 30 seconds. Add broth. Increase heat to high and bring to boil. Reduce heat to medium low for 5 mins.
Separate broccoli stalks and florets. Chop in food processor very small. .Add broccoli to simmering stock. and cook uncovered for 8 minutes.
Working in batches , puree soup in blender until smooth. Return the mixture to saucepan and stir in cream, If soup seems too thick stir in 1 cup of hot water. Warm soup over low heat until hot, Add the lemon juice and season with salt and pepper, Serve immediately.
Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
To preserve its delicae flavor and color the s soup is best served immediately. A fre croutons are the perfect finish.

 

 

 

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