Cream Of Broccoli Soup
- 1 Tbsp. Butter
- 1 Tbsp. Cooking oil
- 6 Green onions, chopped
- 1 Stalk celery with leaves, chopped
- 1 1/2 Tbsp. Flour
- 2 x 10.5 oz. cans Chicken broth
- 2 x 10.5 oz. cans Water
- 2 lb. Fresh broccoli
- 2 Eggs
- 1 1/2 c. Milk
- 1/2 tsp. Pepper
- 1/4 tsp. Ground nutmeg
- 1/2 tsp. Paprika
- In a deep saucepan, heat the butter and oil to a medium temperature. Add onions and celery, cook and stir for 5 minutes. Sprinkle on the flour and mix well. Add the broth, water and broccoli, stir and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. In a blender thoroughly puree hot broccoli and return to saucepan. Beat together eggs, milk, pepper and nutmeg. Add to the pan, reheat but do not boil. To serve, garnish with raw broccoli and Paprika. Serves 6.
butter, cooking oil, green onions, celery, flour, chicken broth, water, fresh broccoli, eggs, milk, pepper, ground nutmeg, paprika
Taken from www.cookbooks.com/Recipe-Details.aspx?id=787000 (may not work)