Recipe - Cream Of Broccoli Soup Ala Seattle Classic Cookbook

2 pound Broccoli
One fourth cup Butter
2 Onions; chopped
1 cup Celery; chopped
1 Clove garlic; minced
One half cup Flour
4 cup Milk
4 cup Chicken broth
One half teaspoon Thyme
One half teaspoon Marjoram
Salt and freshly ground
pepper to taste
1 lg Tomato; chopped, for garnish

Trim broccoli; peel and slice stems and break tops into flowerets. Steam
until tender but still slightly crisp; then plunge into cold water to stop
cooking.

In a 4quart pot, melt butter and saute' onions, celery, and garlic. Stir
in flour and cook gently about 5 minutes. Gradually add milk, broth, and
herbs, stirring constantly over low heat until thickened and bubbly. Add
cooked broccoli, salt, and pepper, and heat thoroughly but do not boil.
Garnish with chopped tomato.

Source: The Seattle Classic Cookbook, The Junior League of Seattle (1983)
Typos by Brenda Adams and her cat. posted mcrecipe 10/12/96
Recipe By : The Seattle Classic Cookbook, The Junior League of Seattle

Posted to MCRecipe Digest V1 #243

Date: Sat, 12 Oct 1996 20:08:56 0400

From: ADAMSFMLE@aol.com