Tuesday, November 11, 2014

Recipe Of The Week: Cream Of Broccoli soup

Cream of Broccoli Soup

2 1/2 cups of finely chopped broccoli (peel thick stems)
2 cups of milk
1/4 cup of butter
2 chicken bouillon cubes
1/4 cup of chopped onions
1/8 teaspoon of nutmeg (optional)
1/3 cup of flour
1/2 teaspoon of salt
1 cup of processes cheese (Velveeta)

Cook broccoli until it is tender.  Reserve the liquid.  Melt the butter in a skillet.  Saute onion in butter then blend in flour.  Slowly stir in milk.  Add bouillon cubes, nutmeg, salt, and cheese.  Cook and stir until thickened.  Boil for 1 minute.  Add 1 cup of the reserve liquid to the white sauce.  Add broccoli and hear through. 

Variation:  Put cooked broccoli and onion in the blender.

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