Recipe - Cream Of Broccoli And Pea Soup (Mf)

1 pound Broccoli florets (stalks
peeled); finely chopped
1 Onion (8 ounces); finely
chopped
1 qt Water or chicken broth
1 cup Frozen petite peas; thawed
3 tablespoon Flour
2 cup Half and half or evaporated
low fat or skimmed milk
Salt and freshly ground
black pepper
Snipped chives for garnish

Simmer the broccoli and half the onion in the water or stock for 15 minutes
or until tender. Add the peas and simmer 5 minutes longer just to cook
through. (As you are simmering, be sure to keep the level of the water
constant so that it does not evaporate too much.) When the vegetables are
tender, puree the mixture through a food mill or blender. (If you puree it
with a food processor or a blender, pass the puree through a sieve to
remove any tough bits.)

In a clean saucepan heat the butter. Add the remaining onion and cook for 5
minutes, over low heat or until very tender but not brown. Add the flour
and cook for a few seconds. Whisk in the strained puree, bring to a boil
and simmer for 10 minutes, stirring on occasion to make sure the flour does
not stick to the bottom of the saucepan. Gradually add the half and half or
evaporated milk and adjust it to the texture you like. Bring the liquid to
just to under a boil; season to taste with salt and pepper. Ladle out and
garnish with chives if you wish.

Yield: 4 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6763

Posted to MCRecipe Digest V1 #305

Date: Sat, 16 Nov 1996 18:02:06 0500

From: Gail Shermeyer 4paws@netrax.net