"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cream of Broccoli Soup Recipe

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

Contributor:  
Contributor:  
Cindy Wesley
Added: Saturday, May 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 oz grated parmesan cheese
3/4 cup cream (light)
1-1/2 cups whole milk
1 raw egg yolk (beaten)
3 Tbsp black pepper
1 Tbsp table salt
1 head raw broccoli
3/4 cup raw diced garlic
1 cup chopped scallions including stems
1/8 cup white, all-purpose flour
5 Tbsp trans-fat free blend margarine

Directions:
Directions:
Cut 1 head of broccoli into bite size pieces, save all broccoli except for the hard stems. Steam broccoli pieces for 5-7 minutes. Be sure not to over-cook, set aside. In a large skillet pan, on low heat, melt 2 T margarine and saute garlic, scallions, salt and pepper. Keeping on low heat, slowly add the steamed broccoli, continually stirring. This is the time to break the broccoli into tiny pieces with a plastic spoon or spatula. In another pan, melt 3 T margarine, slowly add flour, when flour begins to bubble, add milk, one beaten egg yolk and cream, stir. Add broccoli to this mixture and stir. Continue stirring soup until consistency is thick. When desired thickness is reached, allow soup to simmer for 5 minutes. Use a ladel to divide soup into individual bowls and top with grated parmesan cheese.

 

 

 

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