1 Large head of broccoli

2 C. water

1 large stalk of water, chopped (about 3/4 c)

1 med. onion, chopped (about 1/2 c)

2 Tbls. butter

2 Tbls. flour

2 1/2 C. water

1 Tbls. Instant chicken bouillon

3/4 teas. salt

1/8 teas. pepper

Dash of nutmeg

1/2 c. whipping cream

 

Prepare, clean, and cut broccoli into flowerts.

Heat 2 cups water to boiling in 3 qt. sauce pan. Add broccoli, celery, & onion. Cover and heat to boiling. Cook until tender, about 10 minutes; do not drain. Press broccoli mixture through food mill. (or blender) Cover and blend until uniform consistency.

 

Heat butter in 3 qt. saucepan over low heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 2 1/2 c. water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in broccoli mixture, instant bullion, salt, pepper and nutmeg. Heat just to boiling. Stir in cream; heat but do not boil. Serve with grated cheese if desired. (S 8 servings)

 

 

 

 

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