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Title: Heather's Cream of Broccoli Soup Categories: None Yield: 1 Servings 1/4 c Unsalted butter 1/2 c Flour 1 lg Sweet onion; finely chopped 1 Clove garlic; finely minced 1/2 ga Milk; very scant, (non-fat -is OK - just use a little -less) 2 Crowns broccoli; cooked and -diced Tabasco Sauce Salt White Pepper Melt butter in the bottom of a heavy soup pan. Add onion and cook over medium heat until translucent. Add flour and cook, stirring often, until the flour is thoroughly cooked - usually about five minutes. Add a little of the milk, stir to incorporate. Keep adding milk until about half is incorporated. Add broccoli and garlic, then last of milk. Heat without boiling. Season as desired - I use a few drops of Tabasco, 1 tsp. salt and 1 tsp. pepper. Variations: Add 1/2 pound (or more) Velveeta cheese, cubed, during final heating. Substitute Cauliflower for 1/2 or all of the Broccoli Use black pepper if you don't mind the black specks Posted to TNT Recipes Digest, Vol 01, Nr 968 by Heather Hamilton |