Name: Cream of Broccoli Soup I
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Water - 4 cups; Broccoli florets - 4 cups; Margarine - 2 tablespoons; Onion, chopped - 1; Celery, chopped - 1 large stalk; All-purpose flour - ⅓ cup; Chicken bouillon powder - 2 tablespoons; Whole milk - 2 ½ cups; Ground nutmeg - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Shredded sharp Cheddar cheese - ½ cup

Ingredients for - Cream of Broccoli Soup I

1. Water 4 cups

2. Broccoli florets 4 cups

3. Margarine 2 tablespoons

4. Onion, chopped 1

5. Celery, chopped 1 large stalk

6. All-purpose flour ⅓ cup

7. Chicken bouillon powder 2 tablespoons

8. Whole milk 2 ½ cups

9. Ground nutmeg ¼ teaspoon

10. Ground black pepper ¼ teaspoon

11. Shredded sharp Cheddar cheese ½ cup

How to cook deliciously - Cream of Broccoli Soup I

1 . Stage

In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.

2 . Stage

In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.

3 . Stage

In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.

4 . Stage

Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.