Cream Broccoli Soup
1 1/2lb. frozen or fresh broccoli, 2c heavy cream
5c. chicken stock, 1/4tsp. nutmeg
1/4c. butter, Salt to taste
2T. chopped onion, Paprika to taste
Greated Parmesan Cheese, 1/4c. flour
3 celery ribs, minced
Cover broccoli with chicken stock and cook until tender. Put through blender. Melt butter in saucepan and saute� onions and celery 5 minutes. Stir in flour and cook 3 - 4 minutes. Stir in some of blended broccoli and then put through blender to get celery "strings" out. Put all broccoli puree� together and add scalded cream. Boil. Add nutmeg, paprika, and salt to taste. Serve with dusting of Parmesan cheese.
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