Cream of Broccoli Soup

Serves: 4
Total Calories: 588


1 bunch broccoli, trimmed
1 1/2 cups chicken broth
1/2 cup butter
1 cup all-purpose flour
1 cup milk
1 salt and pepper to taste
1/2 teaspoon cumin


Wash broccoli, and cut into bite-size pieces. Cook broccoli until just tender in boiling chicken broth in a medium-size boiler. Do not drain. Melt butter in a medium-size saucepan. Add flour to butter; whisk stirring constantly, for 3 minutes. Slowly add broth and broccoli to cooked roux (should be thick); thin out with milk, and add seasonings to taste. Serve hot.

Fun Fact: Alabama has almost a million acres of recreational water; however, there are no natural lakes in the state. Four major artificial lakes—Guntersville, Wheeler, Martin, and Weiss—have been created by damming the Tennessee, Tallapoosa, and Coosa rivers.

Nutritional Facts:

Serves: 4
Total Calories: 588
Calories from Fat: 226

This Cream of Broccoli Soup recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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