- 1 head fresh broccoli
- 3 tablespoons butter
- 3 tablespoons minced onion
- 1 stalk celery with leaves, chopped
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 2 cubes chicken bouillon
- 1 teaspoon Worcestershire sauce
- 2 pinches paprika
- 1 teaspoon salt
- 1 cup shredded mozzarella cheese
- Place broccoli in a medium saucepan with water to cover, bring to a boil, then reduce heat and simmer until tender, 15 minutes. Remove broccoli and reserve cooking water.
- In the same pan, melt butter over medium heat. Cook onions and celery in butter until tender, 10 to 15 minutes. Stir in flour, milk and cream. Dissolve bouillon in 2 cups reserved broccoli water. Stir into soup. Season with Worcestershire, paprika and salt. Stir in cheese and cook 10 minutes more.
03/09/2017
recipepes.com
Cream of Broccoli Soup V, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
