Cream of Broccoli Soup Madison's Cafe
Source of Recipe
St Louis Post Dispatch 2/18/02
List of Ingredients
1/4 large red onion
1 rib celery
1 pound frozen broccoli, partially thawed
6 cups half-and-half
1/4 cup ( 1/2 stick) butter
6 tablespoons all-purpose flour
1 ounce chicken bouillon cubes, crushed (about 3 tablespoons granules; see testers' note)
1/4 teaspoon white ground pepper
Recipe
In work bowl of food processor fitted with steel knife blade, coarsely chop onion and celery. Add broccoli; process until finely chopped, but not pureed.
In a large, heavy pot, combine vegetables with half-and-half; bring to a boil over medium-high heat, but be careful not to let it boil over.
Meanwhile, melt butter in a small pot; whisk in flour to make a roux. Cook 3 or 4 minutes.
As soon as half-and-half starts to boil, add roux and stir briskly with a whisk. Stir in bouillon and white pepper. Taste; if additional salt is needed, add bouillon, one crushed cube at a time.
Yield: 4 main-dish servings (8 cups).
Testers' note: Madison's uses a commercial granular (rather than paste-type) chicken base. We crushed 7 Maggi bouillon cubes and found the chicken flavor and saltiness about right. The finished soup is very thick.
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