Broccoli Soup

• 2 c. water
• 1 1/2 lb. broccoli, stalks separated
• 3/4 c. chopped celery
• 1/2 c. chopped onion
• 1 Tbsp. olive oil
• 2 1/2 c. water
• 2 Tbsp. flour
• 1 Tbsp. instant chicken bouillon
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. nutmeg (optional)
• 1/2 c. evaporated milk

1. Heat 2 cups of water in a large pot until boiling.
2. Add vegetables; cover and cook until tender (about 10 minutes). Blend vegetables with part of the cooking water in a blender or food processor.
3. Heat olive oil in a small nonstick skillet.
4. Add 2 tablespoons of the 2 1/2 cups of water and then sprinkle in the flour.
5. Cook and stir until smooth.
6. Add the remaining water and heat to boiling, stirring constantly.
7. Boil and stir 1 minute. Stir in broccoli mixture, instant chicken bouillon, salt, pepper and nutmeg.
8. Heat just to boiling.
9. Stir in the evaporated milk and heat through without boiling again.

water, broccoli, celery, onion, olive oil, water, flour, instant chicken, salt, pepper, nutmeg, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=328399 (may not work)