Broccoli Soup

First Recipe

BROCCOLI,  ASPARAGUS  OR  CAULIFLOWER  SOUP

• 2 tbsp. butter
• 2 tbsp. flour
• 1 bunch (10 oz.) fresh broccoli
• 1 sm. onion, finely chopped
• 2 tbsp. butter
• 1 qt. chicken stock or broth
• 1/2 c. heavy cream, warmed
• Salt and pepper

How to cook

Melt 2 tablespoons butter in a small saucepan, stir in flour.  Cook 3 minutes over low heat, stir constantly.  Cool.  Set aside.  If using broccoli:  Wash and trim off tough part.  Separate and cut into 1/2 inch pieces.  In a large saucepan saute onion in 2 tablespoons butter until tender.  Stir in broccoli, cover and cook 3 minutes.  Stir in stock or broth, heat to simmering.  Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth.  Simmer, covered until broccoli is tender, about 30 minutes.  Remove from heat, cool slightly.  Puree in electric blender, return to saucepan.  Blend cream into soup.  Taste and salt and pepper if needed.  Serve.

Second Recipes

• 8 strips bacon
• 1/4 c. flour
• 4 c. milk
• 20 oz. pkg. frozen mixed vegetables
• 10 oz. pkg. frozen broccoli, chopped fine
• Onion (chopped)
• Garlic (optional)

How to cook

  Boil frozen mixed vegetables and broccoli (chopped fine).  Set aside to drain.  Fry bacon until crispy.  Set aside bacon.  Pour enough bacon grease in soup pan to cover bottom of pan.  Simmer onions until clear.  Mix 1/4 cup flour.  Then add 4 cups milk.  Stir well.  Add vegetables and bacon.  Simmer until soup is thickened.  Salt and pepper to taste.  This soup has better flavor when eaten the next day.

Third Recipe

• 1 bunch broccoli
• 1 c. chopped celery
• 1 c. chopped onion
• 1/8 to 1/4 lb. Velveeta cheese
• 3 c. milk (2% or 1%)

--SAUCE:--

• 3/4 c. flour
• 2 c. milk

How to cook

Cook broccoli until tender.  Drain off water.  Add 3 cups milk.  Add cheese.  Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour).  Add to vegetables with salt and pepper to taste.  Cook 15 to 20 minutes.  Stir frequently.

Fourth Recipe

CREAM  OF  BROCCOLI  SOUP  WITH  CHEDDAR  CHEESE

• 2 c. milk
• 3 tbsp. butter
• 2 tbsp. finely chopped onion
• 3 tbsp. flour
• 1/2 tsp. salt
• 1/8 tsp. white pepper
• 1/2 tsp. thyme
• 1/2 tsp. granulated garlic
• 2 chicken bouillon cubes
• 1 1/2 c. boiling water
• 2 c. shredded Cheddar cheese
• 1 c. cooked finely chopped broccoli

How to cook

Cook onions in butter until tender.  Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly.  Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth.  Add the cheese and broccoli and heat through.  Garnish with fresh chopped parsley.  Serves 6.

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