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Broccoli Soup Recipe

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

Maureen Kerr-Carter
Added: Saturday, July 18, 2009


cup butter
1 cup Chicken stock
cup chopped onion
2 cups light or whipping cream
cup chopped celery
1 tsp. salt
tsp. Curry powder
Pinch pepper
2 bunches broccoli (1 kg)
1 small red pepper (optional)

In large saucepan over medium-low heat, melt butter. Add onions, celery and curry. Cook until vegetables are tender. Trim broccoli stocks. Peel off leaves and outer coarse skin. Chop stems and florets into small pieces; add to pan and stir in stock. Cover and simmer for 10 to 15 minutes or just until broccoli is tender-crisp.
Transfer soup to a food processor or blender and puree. Return to clean saucepan; stir in cream, salt and pepper. Heat through (do not boil). Thin slices of red pepper can be used as garnish. Can be served hot or as a cold soup.




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