Cream Of Broccoli Soup

• 1 1/2 c. fresh broccoli stems
• 2 Tbsp. chopped green or yellow onions
• 1 chicken bouillon cube
• 1 tsp. salt
• pepper
• ground red pepper (optional)
• 3 Tbsp. margarine
• 4 Tbsp. flour
• 3 c. milk
• 1 1/2 c. broccoli florets

1. Cut off 1-inch of the bottom of the stems.
2. Peel, quarter and slice 1/4-inch thick the rest of the stems.
3. Cook in 1 cup water along with the chopped onion and bouillon cube for 6 to 8 minutes until tender.
4. Melt 3 tablespoons margarine in pot; add 4 tablespoons flour and simmer a minute or two.
5. Add 3 cups milk and cook a few minutes until hot.
6. Add the cooked broccoli stems and water to the milk plus the 1 1/2 cups of broccoli florets and cook 2 or 3 more minutes.
7. Add the 1 teaspoon salt (or more) and a dash or 2 of ground red pepper (optional).
8. Serve with seasoned croutons.
9. Serves 4.

fresh broccoli stems, green, chicken, salt, pepper, ground red pepper, margarine, flour, milk, broccoli florets

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245531 (may not work)