Broccoli Soup No. 2
Yield
8 servingsPrep
5 minCook
40 minReady
45 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
water
|
|
4 | cups |
broccoli florets
chopped, fresh |
|
1 | cup |
celery
chopped |
|
1 | cup |
carrots
chopped |
|
½ | cup |
onions
chopped |
|
6 | tablespoons |
butter
or margarine |
|
6 | tablespoons |
all-purpose flour
|
|
3 | cups |
stock
vegetable or chicken |
|
2 | cups |
milk
|
|
1 | tablespoon |
parsley leaves
fresh, minced |
|
1 | teaspoon |
onion salt
|
|
½ | teaspoon |
garlic powder
|
|
½ | teaspoon |
salt
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
water
|
|
946 | ml |
broccoli florets
chopped, fresh |
|
237 | ml |
celery
chopped |
|
237 | ml |
carrots
chopped |
|
118 | ml |
onions
chopped |
|
9E+1 | ml |
butter
or margarine |
|
9E+1 | ml |
all-purpose flour
|
|
7.1E+2 | ml |
stock
vegetable or chicken |
|
473 | ml |
milk
|
|
15 | ml |
parsley leaves
fresh, minced |
|
5 | ml |
onion salt
|
|
2.5 | ml |
garlic powder
|
|
2.5 | ml |
salt
|
Directions
In a dutch oven or soup kettle, bring water to a boil.
Add broccoli, celery and carrots; boil 2 to 3 min. Drain; set vegetables aside.
In the same kettle, sauté onion in butter until tender. Stir in flour to form a smooth paste.
Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for 1 min.
Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30 to 40 min. or until vegetables are tender.