Cream Of Broccoli Soup

1. 1

   Dice the broccoli stems and place them in a saucepot with the chicken stock.

2. 2

   Simmer until tender.

3. 3

   In a 3-quart saucepot, saute the diced carrots, celery and onions in the chicken fat with salt and pepper and cook until onion begins to change color.

4. 4

   Reduce heat and add flour to absorb fat.

5. 5

   Stir constantly and cook 5 to 8 minutes.

6. 6

   Puree the tender broccoli stems and stock.

7. 7

   Add this to carrot mixture; mix well.

8. 8

   Bring to boil and simmer.

9. 9

   Add 1 1/2 cups of broccoli tops to soup.

10. 10

    Add milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.