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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - January 4, 2008

Cream of Broccoli Soup

Serves: 8


        

  Download this recipe.

1 1/2 pounds broccoli
2 cups water
1 large stalk celery,chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
Dash of ground nutmeg
1/2 cup whipping (heavy) cream
Shredded cheese, if desired


1. Remove flowerets from broccoli; set aside. Cut stalks into 1-inch pieces.

2. Heat water to boiling in 3-quart saucepan. Add broccoli flowerets and stalk pieces, celery and onion. Cover and heat to boiling. Boil about 10 minutes or until broccoli is tender (do not drain).

3. Carefully place broccoli mixture in blender. Cover and blend on medium speed until smooth.

4. Melt margarine in 3-quart saucepan over medium heat. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.

5. Stir broth into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.

6. Stir in broccoli mixture, salt, pepper and nutmeg. Heat just to boiling. Stir in whipping cream. Heat just until hot (do not boil). Serve with cheese.



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