"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Buttermilk Broccoli Soup Recipe

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

Alice Vander Linden
Added: Thursday, November 3, 2005


1/2 onion, chopped
2 tablespoons butter
4 cups chicken broth
1 bay leaf
1 pinch sage
1 pinch basil
1 pinch thyme
3/4 teaspoon white pepper
dash cayenne pepper
1 1/2 pounds broccoli, chopped
4 tablespoons butter
6 tablespoons flour
1 cup buttermilk
2 cups milk
sour cream to garnish

In large saucepan saute onion in 2 tablespoons butter until soft.
Add broth and seasonings. Bring to a boil, then add chopped broccoli. Simmer, covered until tender, but be careful not to overcook broccoli. In medium saucepan, melt remaining 4 tablespoons butter over medium heat. Stir in flour with a whisk and continue to stir for 1 - 2 minutes until bubbly and smooth. Whisk in milk and buttermilk. Stir until just thick. Add to chicken broth and broccoli. Stir until very hot , but do not allow to boil. Check for seasoning, adding salt and pepper if needed. Serve hot or cold garnished with sour cream.

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