Heritage Cookbook

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Cream of broccoli soup

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from Eileen H.’s book, Highland Park, IL

Ingredients

1 large can chicken broth
1 package frozen chopped broccoli
1 roux (7 tbls. flour, 6 tbls. butter)
1/2 c. milk

Preparation instructions

Simmer broccoli in chicken broth for 1 hour.
After it cools a bit put in blender until smooth.
Mix flour in the melted butter and slowly add milk. Slowly add soup to the flour mixture.
Serve with thin slice of lemon floating on top.

Submitted by: Eileen H

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