Broccoli Soup
one 10 ounce package of frozen chopped broccoli
2 tablespoons of butter or margarine
1/4 cup plus 1 1/2 tablespoons of all purpose flour
3 cups of milk, divided
1/2 teaspoon of salt
1/4 teaspoon of celery salt
1/8 teaspoon of red pepper
Fresh parsley sprigs
Cook broccoli in a medium saucepan according to package
directions; drain and set aside.
Melt butter in a medium saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Gradually add 2 cups
of milk, cook over medium heat, stirring constantly, until thickened and
bubbly. Stir in salt, celery salt, and red pepper.
Add reserved broccoli and remaining 1 cup of milk; cook; stirring
constantly until thickened. Process 2 cups of broccoli mixture in
container of an electric blender until smooth; repeat procedure with
remaining broccoli mixture.
Return pureed mixture to saucepan; cook over medium heat until
thoroughly heated.
Ladle soup into individual serving bowls, garnish each serving with
fresh parsley sprigs. Serve hot. Yield 4 cups
Microwave
directions
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