Recipe - Hotel Del Coronados Cream Of Broccoli Soup

1 One half pound Broccoli
One half lg Onion; finely chopped
One half Carrot; finely chopped
One half Stalk celery; finely chopped
2 teaspoon Margarine; not butter
2 tablespoon Flour; unbleached
2 cup Water
1 Chicken bouillon cube
1 cup Evaporated skim milk; not
cream
2 tablespoon Butter buds
One fourth teaspoon Kosher salt
One half teaspoon Freshly ground black pepper

PANTRY: Could use 2 cups of fat free chicken broth. PREPARE these chopped
measures: 1 cup onion, One half cup carrot, One fourth cup celery.

Wash broccoli and remove large part of the stem and discard. Chop
separately the tops and stem and place in separate containers. Heat
margarine over medium heat in a large saucepan. Add onion, carrot, celery
and broccoli stems and simmer. When onions are translucent, add the flour.
Cook together for 60 seconds; add 99% fat free chicken broth (or water and
bouillon). Bring back to a simmer and add the uncooked broccoli tops;
simmer again. Remove from heat and puree in blender in 2 batches. Return to
pot, add butter sprinkles, salt and pepper. Keep warm until served. Or cool
then chill in the refrigerator. Serve chilled. Makes 4One half Cups. Serves
910.

Recipe by: Jeanne Jones, Cook It Light 22 Aug 96

Posted to recipeludigest by "Crane C. Walden" cranew@foothill.net on Feb
6, 1998