Trim broccoli; peel and slice stems and break tops into flowerets. Steam until tender but still slightly crisp; then plunge into cold water to stop cooking. In a 4-quart pot, melt butter and saute onions, celery, and garlic. Stir in flour and cook gently about 5 minutes. Gradually add milk, broth, and herbs, stirring constantly over low heat until thickened and bubbly. Add cooked broccoli, salt, and pepper, and heat thoroughly but do not boil. Garnish with chopped tomato. Source: The Seattle Classic Cookbook, The Junior League of Seattle (1983) Typos by Brenda Adams and her cat. posted mc-recipe 10/12/96 Recipe By : The Seattle Classic Cookbook, The Junior League of Seattle Posted to MC-Recipe Digest V1 #243 Date: Sat, 12 Oct 1996 20:08:56 -0400 From: ADAMSFMLE@aol.com
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|Serving Size: 1 Serving (279g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 64 (44%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 17.7mg||5 %|
|Sodium 559.9mg||19 %|
|Potassium 464.2mg||12 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 13.2g|
|Protein 5.9g||8 %|
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Calories per serving: 145
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