Title: Cream of Broccoli Soup 4
Categories: Soups/stews, Vegetables, Cajun
Yield: 6 Servings

1 Head of broccoli
1 qt Water
1 md Onion, chopped
1/2 Bell pepper, chopped
4 Celery ribs, chopped
1 pt Milk
1 tb Chicken base or 2 chicken
-bouillon cubes
2 tb Zatarain's Creole Seasoning
1/2 c Blond roux

Chop broccoli, and put in stockpot with water; boil for 20 minutes. Add
onion, bell pepper, and celery; cook for 20 minutes or until tender. Add
milk, chicken base, and seasoning; then thicken with roux. Yield: 6
servings. Source: Chef Michael Chaisson C.W.C., printed in Cajun
Revelation, sent to me from Cookie.Lady in the Old Cookbooks Looking for a
New Home swap. MM: Lyn. From: Lyn Ortiz Date:
01 Dec 96
Posted to MM-Recipes Digest V5 #009 by "John Weber" on Jan
08, 98