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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.0 of Bunch Broccoli
1.0 of Medium Onion chopped
2.0 Tablespoons of Butter
1.0 of Large Potato diced
2.0 Cans of 13.75 oz Each Chicken Broth
0.5 Teaspoons of Salt
1.0 Cups of Light Cream
1.0 Dash of Cayenne Pepper
0.125 Teaspoons of Ground Nutmeg
Instructions
Trim outer leaves and tough end from the broccoli. Separate stalks and cut into 2 or 3 short lengths. Parboil in boiling salted water for 5 minutes. Make sure to drain well. Sauté onions in butter until soft but not brown, about 5 minutes. Add potato, chicken broth, salt and cayenne. Heat to boiling; lower the heat; simmer 15 minutes. Add broccoli, reserving a few flowerettes for garnish. Simmer 5 minutes longer until vegetables are tender. Pour half the mixture at a time into the blender; blend until smooth. Return mixture to sauce pan; add cream and nutmeg; bring to a boil. If soup is too thick add more cream or milk.