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Cream of Broccoli Soup 4


2 bunches broccoli
1 1/2 quarts scalding milk
3/4 cup butter
3/4 cup flour
salt and pepper
1 tablespoon grated onion
2 tablespoons chicken base
2 tablespoons lemon juice
1 teaspoon tarragon

Clean, cut up broccoli. When cool enough, chop fine. Make white sauce. Add remaining seasoning. Combine white sauce and broccoli and thin with water. Refrigerate overnight.

White Sauce:
milk, butter, flour, salt and pepper from above. Scald milk. Melt butter in large sauce pan. Add flour, cook about 10 minutes at medium heat, stirring occasionally. Turn off heat. Pour milk into flour-butter mixture. Beat with whisk until smooth and think. Add salt and pepper.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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