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CREAM OF BROCCOLI SOUP Recipe

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This recipe for CREAM OF BROCCOLI SOUP, by , is from The Dean Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Dean
Added: Tuesday, April 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 large red onion

1 rib celery

1 pound frozen broccoli, partially thawed

6 cups half-and-half

1/4 cup ( 1/2 stick) butter

6 tablespoons all-purpose flour

1 ounce chicken bouillon cubes, crushed (about 3 tablespoons granules; see testers' note)

1/4 teaspoon white ground pepper

Directions:
Directions:
In work bowl of food processor fitted with steel knife blade, coarsely chop onion and celery. Add broccoli; process until finely chopped, but not pureed.

In a large, heavy pot, combine vegetables with half-and-half; bring to a boil over medium-high heat, but be careful not to let it boil over.

Meanwhile, melt butter in a small pot; whisk in flour to make a roux. Cook 3 or 4 minutes.

As soon as half-and-half starts to boil, add roux and stir briskly with a whisk. Stir in bouillon and white pepper. Taste; if additional salt is needed, add bouillon, one crushed cube at a time.

Yield: 4 main-dish servings (8 cups).

Testers' note: Madison's uses a commercial granular (rather than paste-type) chicken base. We crushed 7 Maggi bouillon cubes and found the chicken flavor and saltiness about right. The finished soup is very thick

Number Of Servings:
Number Of Servings:
Yield: 4 main-dish servings (8 cups).

 

 

 

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