Preparation time: 45 minutes. Serves: 8\u00a0<\/p>\n
1 1\/2 pounds of broccoli, washed and cut into small pieces (save florets for later). Much of the
\nbroccoli stalks can be peeled and diced or sliced
\n4 1\/2 cups water
\n3\/4 teaspoon salt
\n1 1\/2 cups scalded milk or cream
\n1\/3 cup plus 2 tablespoons of butter
\n1\/2 cup flour
\n3\/4 teaspoon white pepper
\n1 1\/2 cups water from cooking broccoli
\n1 1\/2 tablespoons butter<\/p>\n
Cheddar cheese, shredded, for garnish (freshly shredded makes a difference) and or a piece of
\ncooked broccoli<\/p>\n
In a sauce pan, combine broccoli, water and salt.\u00a0 Cook until tender; when done, reserve 1 1\/2 cups water for the soup.<\/p>\n
Make a white sauce as follows:
\nHeat milk in a double boiler to just below its boiling point.\u00a0 Melt butter in soup pot and add flour, cooking over low heat for a few minutes (be careful not to burn).\u00a0 Add hot milk slowly, stirring constantly.\u00a0 Sprinkin in\u00a03\/4 teaspoon salt and cook and stir until thickened.\u00a0\u00a0 Next,\u00a0add liquid from the broccoli along with\u00a01 1\/2 tablespoons butter and the white pepper.\u00a0 Stir well and add the tender cooked broccoli and the florets.\u00a0\u00a0 Let sit a few minutes so florets cook, then ladle\u00a0broccoli soup into soup bowls and garnish with shredded cheddar cheese or a cooked broccoli floret.<\/p>\n","protected":false},"excerpt":{"rendered":"
Preparation time: 45 minutes. Serves: 8\u00a0 1 1\/2 pounds of broccoli, washed and cut into small pieces (save florets for later). Much of the broccoli stalks can be peeled and diced or sliced 4 1\/2 cups water 3\/4 teaspoon salt 1 1\/2 cups scalded milk or cream 1\/3 cup plus 2 tablespoons of butter 1\/2 …<\/p>\n