Cream Of Broccoli Soup

• 2 (10 oz.) pkg. frozen chopped broccoli
• 1 (10 oz.) can condensed chicken broth
• 2 soup cans water
• 1 small onion, chopped
• 1 celery rib, chopped
• salt and pepper to taste
• 1/4 c. all-purpose flour
• 2 c. milk
• dash of ground nutmeg
• sour cream or heavy cream

1. Add broccoli, broth, water, onion, celery, salt and pepper in Dutch oven.
2. Heat to boiling; reduce heat.
3. Cover and simmer until vegetables are tender, about 10 minutes.
4. Pour half of vegetable mixture in food processor or blender.
5. Blend on high speed until smooth.
6. Repeat.
7. Return to saucepan; heat until boiling.
8. Shake flour and 1 cup milk in tightly covered container until smooth. Gradually stir into hot mixture.
9. Boil 1 minute, stirring occasionally.
10. Stir in remaining milk and nutmeg.
11. Heat on low heat until hot.
12. Garnish with sour cream or heavy cream.
13. Yields 6 servings.

broccoli, condensed chicken broth, water, onion, celery, salt, allpurpose, milk, ground nutmeg, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213694 (may not work)