cream of broccoli soup

[Guest guest]

cream of broccoli soup

 

Ingredients

 

 

 

1 medium onion(s), chopped

1 medium garlic clove(s), minced

2 pound broccoli, tough ends removed, stems and

florets chopped

4 cup(s) chicken broth, or vegetable broth

1 cup(s) fat-free evaporated milk

1/8 tsp hot pepper sauce

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

 

 

 

Instructions

 

 

 

Put onion and garlic in a 2-quart saucepan with 1/4

cup water and simmer until onion is soft, about 10

minutes.

 

 

Add broccoli and broth to pan and bring to a boil over

high heat. Once boiling, turn down heat and simmer

until broccoli is soft but still green, about 8

minutes. Do not cover pan while broccoli is cooking or

it will turn gray.

 

 

Remove soup from heat and puree in batches in a

blender until smooth. (Note: Be careful not to

overfill blender to prevent the hot liquid from

splattering.) Add evaporated milk and hot pepper

sauce, and season with salt and pepper. Yields about 1

1/2 cups per serving.

 

 

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Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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