Side Pannel
Cream of Broccoli and Pea Soup (Mf)
Cream of Broccoli and Pea Soup (Mf)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Stews
Ingredients List
- 1 lb Broccoli florets (stalks
- -peeled); finely chopped
- 1 Onion (8 ounces); finely
- -chopped
- 1 qt Water or chicken broth
- 1 c Frozen petite peas; thawed
- 3 tb Flour
- 2 c Half and half or evaporated
- -low fat or skimmed milk
- Salt and freshly ground
- -black pepper
- Snipped chives for garnish
Directions
Simmer the broccoli and half the onion in the water or stock for 15 minutes
or until tender. Add the peas and simmer 5 minutes longer just to cook
through. (As you are simmering, be sure to keep the level of the water
constant so that it does not evaporate too much.) When the vegetables are
tender, puree the mixture through a food mill or blender. (If you puree it
with a food processor or a blender, pass the puree through a sieve to
remove any tough bits.)
In a clean saucepan heat the butter. Add the remaining onion and cook for 5
minutes, over low heat or until very tender but not brown. Add the flour
and cook for a few seconds. Whisk in the strained puree, bring to a boil
and simmer for 10 minutes, stirring on occasion to make sure the flour does
not stick to the bottom of the saucepan. Gradually add the half and half or
evaporated milk and adjust it to the texture you like. Bring the liquid to
just to under a boil; season to taste with salt and pepper. Ladle out and
garnish with chives if you wish.
Yield: 4 servings
or until tender. Add the peas and simmer 5 minutes longer just to cook
through. (As you are simmering, be sure to keep the level of the water
constant so that it does not evaporate too much.) When the vegetables are
tender, puree the mixture through a food mill or blender. (If you puree it
with a food processor or a blender, pass the puree through a sieve to
remove any tough bits.)
In a clean saucepan heat the butter. Add the remaining onion and cook for 5
minutes, over low heat or until very tender but not brown. Add the flour
and cook for a few seconds. Whisk in the strained puree, bring to a boil
and simmer for 10 minutes, stirring on occasion to make sure the flour does
not stick to the bottom of the saucepan. Gradually add the half and half or
evaporated milk and adjust it to the texture you like. Bring the liquid to
just to under a boil; season to taste with salt and pepper. Ladle out and
garnish with chives if you wish.
Yield: 4 servings
Tweet
 "Pin It")
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
