Title: Cream of Broccoli Soup
Categories: None
Yield: 1 Servings

1 bn Broccoli; (1 pound)
2 ts Salt
3 c Boiling water
2 tb Butter
3 tb Flour
1 cn (14 1/2 oz) evaporated milk
1 c Water
1 1/2 ts Salt
1 ts Grated onion

Place broccoli, heads down, in 2 quarts cold water to which the 2 teaspoons
salt has been added and let soak for half an hour. Then drain and wash the
broccoli in fresh cold water, swishing it back and forth to remove all
soil. Drain. Strip off the small stem leaves and the fibrous outer peeling
of the stalks. Cut broccoli into 1/2-inch pieces, saving a few of the
choice flowerets for garnish. Put both cut broccoli into a saucepan, add
the boiling water, and cook 10 to 12 minutes at a rapid rate, uncovered.
Remove the choice flowerets after 5 to 7 minutes of cooking. When tender,
crush rest of broccoli with a potato masher; it should be well broken up,
but not a puree'. There should be 1 1/2 cups of crushed broccoli and
cooking water. In another saucepan heat the butter, blend in the flour and
add the evaporated milk and the 1 cup water, stirring until sauce boils and
thickens. The add salt, onion, and crushed and whole broccoli. Reheat to
boiling and serve piping hot with crisp whole wheat crackers. 4 servings

NOTE: 3 cups of whole milk may be used in place of evaporated milk and
water. However, having tried it both ways, the evaporated milk is best to
me.

Posted to recipelu-digest Volume 01 Number 355 by ncanty@juno.com (Nadia I
Canty) on Dec 10, 1997