Broccoli Soup No. 2
Loads of vegetables create a super chunky soup.
Yield
8 servingsPrep
5 minCook
40 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups | water |
|
| 4 | cups |
broccoli florets
chopped, fresh |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
carrots
chopped |
|
| ½ | cup |
onions
chopped |
|
| 6 | tablespoons |
butter
or margarine |
|
| 6 | tablespoons | all-purpose flour |
|
| 3 | cups |
stock
vegetable or chicken |
|
| 2 | cups | milk |
|
| 1 | tablespoon |
parsley leaves
fresh, minced |
|
| 1 | teaspoon | onion salt | |
| ½ | teaspoon | garlic powder |
|
| ½ | teaspoon | salt |
|
Trans-fat Free
Directions
In a dutch oven or soup kettle, bring water to a boil.
Add broccoli, celery and carrots; boil 2 to 3 min. Drain; set vegetables aside.
In the same kettle, sauté onion in butter until tender. Stir in flour to form a smooth paste.
Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for 1 min.
Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30 to 40 min. or until vegetables are tender.
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