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Name: Broccoli Soup5
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 c cauliflower Chopped; 3/4 ts Salt; 1 1/4 c milk; 1/8 ts white pepper Freshly-ground; 1/3 c Onions chopped; 1 lb Broccoli; 1 14-oz cn Chicken broth; 3 tb All-purpose flour; 1/4 c Half-and-half

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INGREDIENTS

1 c cauliflower ; Chopped
3/4 ts Salt
1 1/4 c milk
1/8 ts white pepper ; Freshly-ground
1/3 c Onions ; chopped
1 lb Broccoli
1 14-oz cn Chicken broth
3 tb All-purpose flour
1/4 c Half-and-half

Servings

INSTRUCTIONS

Wash and trim leaves from broccoli. Cut of florets and set aside. Use vegetable peeler to pare broccoli stalks. Cut stalks lengthwise in halves or quarters, then cut crosswise into 2-inch pieces. simmer over low heat, covered, until almost tender, about 8 minutes. Add broccoli florets. Cook, covered, until just tender. Drain. In same saucepan, bring chicken broth and onion to a boil over high heat. Add cauliflower; reduce heat to low, and simmer, covered, for 10 minutes or until tender. Drain through strainer over small bowl to save stock. Combine 1/4 cup of the milk, the flour, 1/2 tsp salt and the pepper; stir until smooth. Stir milk mixture into the broth. Bring to a boil over medium heat and cook until sauce is thickened, stirring constantly. Remove from heat. Place cauliflower mixture, 1/2 cup of the sauce, and the half-and-half in a blender container. Cover and blend until smooth. Pour cauliflower soup into small saucepan; keep warm over very low heat. (OR pour into a container and refrigerate until ready to serve.) Place rest of sauce, 1 cup milk, the broccoli, and 1/4 teaspoon salt in the blender. Cover and blend until smooth, stopping to scrape container often. Pour broccoli soup into a saucepan and heat through. (OR pour into a container and refrigerate.) (Reheat both cold soups when ready to serve.) To serve, ladle broccoli soup into warm serving bowls. Drizzle 2 to 3 tablespoons of cauliflower soup on top of each. Makes 8 (2/3 cup) servings. [McCalls COOKING SCHOOL No 12] Posted by Fred Peters. Posted to MC-Recipe Digest V1 #635 by "Maria M. Schaefer" on Jun 04, 1997

NOTES

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Broccoli Soup5

1 c cauliflower Chopped
3/4 ts Salt
1 1/4 c milk
1/8 ts white pepper Freshly-ground
1/3 c Onions chopped
1 lb Broccoli
1 14-oz cn Chicken broth
3 tb All-purpose flour
1/4 c Half-and-half

Wash and trim leaves from broccoli. Cut of florets and set aside. Use  vegetable peeler to pare broccoli stalks. Cut stalks lengthwise in halves  or quarters, then cut crosswise into 2-inch pieces. simmer over low heat,  covered, until almost tender, about 8 minutes. Add broccoli florets. Cook,  covered, until just tender. Drain. In same saucepan, bring chicken broth  and onion to a boil over high heat. Add cauliflower; reduce heat to low,  and simmer, covered, for 10 minutes or until tender. Drain through strainer  over small bowl to save stock. Combine 1/4 cup of the milk, the flour, 1/2  tsp salt and the pepper; stir until smooth. Stir milk mixture into the  broth. Bring to a boil over medium heat and cook until sauce is thickened,  stirring constantly. Remove from heat. Place cauliflower mixture, 1/2 cup  of the sauce, and the half-and-half in a blender container. Cover and blend  until smooth. Pour cauliflower soup into small saucepan; keep warm over  very low heat. (OR pour into a container and refrigerate until ready to  serve.) Place rest of sauce, 1 cup milk, the broccoli, and 1/4 teaspoon  salt in the blender. Cover and blend until smooth, stopping to scrape  container often. Pour broccoli soup into a saucepan and heat through. (OR  pour into a container and refrigerate.) (Reheat both cold soups when ready  to serve.) To serve, ladle broccoli soup into warm serving bowls. Drizzle 2  to 3 tablespoons of cauliflower soup on top of each.    Makes 8 (2/3 cup) servings.    [McCalls COOKING SCHOOL No 12]    Posted by Fred Peters.    Posted to MC-Recipe Digest V1 #635 by "Maria M. Schaefer"  <mariam@startext.net> on Jun 04, 1997

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 8

Calories: 114
Calories from Fat: 59 (52%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.3g
Cholesterol 20.3mg		6 %
Sodium 163.2mg		6 %
Potassium 360.2mg		9 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 8.2g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 114

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