Wednesday, January 11, 2012
Cream Of Broccoli Soup
1 bag frozen chopped broccoli, or 2 heads fresh-chopped
3tbl. chicken base or bullion-or- 1 cup chicken stock
1 quart of half and half-or- milk- or- (evaporated milk-add 1 qt of water for this)
(1/2cup butter -and- 1/2 cup flour for roux)
In a 4 qt. stock pan add broccoli and just enough water to cover. boil about 10 minutes until broccoli is tender.
Add milk and chicken base,and heat.
Meanwhile melt the butter in a sauce pan then add flour,whisk constantly until it forms a thick paste(roux).
Cook and stir for 1 minute longer. turn off heat.
When milk almost boils add the roux and whisk while simmering to dissolve the roux and thicken the soup.The soup will continue to thicken as it cools.
Great served with salad with french dressing.