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Cream Of Broccoli Soup
4 T butter or Margarine
1 med onion
3 cups cut up broccoli floweretts;
stalks may also be used
1/4 cup flour, any kind
1/4 t sea salt
1/8 t white pepper
1 14 oz can chicken broth (if condensed or homemade strong, add water to make 14 oz.)
1/2 cup half and half or light cream
4 cloves fresh garlic, minced
1/4 t dill weed
1 t oregano
Melt butter or marg. over med. heat. Use a qt. container min. (I use a 12 qt.) Add onions and cook to tender. Stir often. Add broccoli, cook for another 2 or 3 minutes. Stir in flour, salt, pepper, and other seasonings until blended. Gradually stir in broth cook while stirring constantly, until thickened. Reduce heat to low; cover and simmer about 10 minutes or until broccoli is tender. Stir in half and half. Puree in blender, this may have to be done in 2 batches. This recipe doubles with very good results. Enjoy!!!
There are only ten minutes in the life of a pear when it is perfect to eat. ~Ralph Waldo Emerson
If you want the potatoes in casseroles or curries to stay in chunks, simply add a squeeze of lemon juice or a couple of chopped tomatoes. The acid will prevent the potatoes breaking up during cooking.
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