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Cream of Broccoli Soup No. 1992 Yields 12 Servings

A home-style Cream of Broccoli Soup No. 1992 Yields 12 Servings made with Fresh Broccoli Chicken Broth, Onion Quartered Tbls Butter, Celery Quartered Tbls Flour, Salt Half Amp Half, and Pepper Heavy Cream Whipped. Serves 2. Keep it handy for the next time you cook it.

Ingredients

• 2 1/2 lb
• 1
• 2 stalk
• 3/4 tsp
• 1/4 tsp
• 1/2 tsp
• 2
• 1 1/2 cup

Method (preview)

1. 1

   Trim the broccoli.

2. 2

   Wash thoroughly.

3. 3

   Spilt each stalk lengthwise into halves.

4. 4

   Place the onion and celery in a food processor with its chopping blade.

5. 5

   Process until coarsely chopped.

6. 6

   Use a (6 Quart) Dutch oven or large, heavy kettle to combine the broccoli, onion, celery, salt, pepper, bay leaves and the first measure of nutmeg.

7. 7

   Add the chicken broth.

8. 8

   Bring to a boil.

9. 9

   Cover.

10. 10

    Simmer until the broccoli is tender (about 30 minutes).

11. 11

    Drain, reserving the broth.

12. 12

    Melt the butter in the Dutch oven.

13. 13

    Remove from the heat.

14. 14

    Add the flour.

15. 15

    Stir until smooth.

16. 16

    Gradually stir in the reserved broth.

17. 17

    Cook over medium heat, stirring steadily, until the mixture boils.

18. 18

    Add the pureed vegetables and the Half & Half.

19. 19

    Continue stirring until the soup is hot and well blended (about 5 minutes).

20. 20

    Top each serving with a spoonful of whipped cream and a dash of grated nutmeg.