"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
1 1/2 pounds fresh broccoli or 2 10 oz packages frozen chopped broccoli 3 Tbs. butter 1/4 cup chopped onion 3 Tbs. flour 2 cups chicken broth 2 cups light cream 1 tsp. salt 1/4 tsp. nutmeg 1 cup grated cheddar cheese
Wash and chop broccoli. Cook in a small amount of salted water until tender. Melt margarine in heavy saucepan. Add onion and cook until clear. Stir in flour to make roux; slowly add broth and cream. Stir and cook just until thickened. Add salt, nutmeg, and cooked broccoli. Just before serving, stir in cheese.
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