"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Broccoli Soup Recipe

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This recipe for Broccoli Soup, by , is from Our Favorite Recipes - A Wedding Gift For Jon & Amanda From Mike & Donna Smith, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna
Added: Friday, June 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 LB. fresh broccoli 3- cans chicken broth
c. chopped onion 4 T. butter
c. chopped celery 3 T. flour
t. salt 3 C. half and half
1 C. water

Directions:
Directions:
Trim broccoli/ wash thoroughly. Split each stalk length wise into halves. In 6-quart Dutch oven or heavy kettle, combine broccoli, celery, salt, and pepper. Add water to chicken broth to make 6 cups; add to broccoli. Bring to boil, simmer, covered, until broccoli is tender (about 30 minutes). Drain; reserve broth. Puree vegetables in blender with a cup of broth. In Dutch oven, melt butter, remove from heat. Add flour, stirring until smooth. Gradually add reserved broth while stirring. Cook over medium heat, stirring, until mixture boils. Add pureed vegetables and half and half. Continue stirring until soup is hot and well blended (about 5 minutes). Top each serving with a spoonful of whipped cream and a dash of nutmeg. Makes 12 servings, .44 cents each.

Personal Notes:
Personal Notes:
This recipe is from my good friend Karol Wolek who has worked with me at Gilbert Schools forever. She is an excellent cook.

 

 

 

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