*  Exported from  MasterCook  *
 
                        Creamy Broccoli Soup (Lane)
 
 Recipe By     : Charlotte Balcomb Lane (Aug 1996)
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        broccoli -- with stems
    2      teaspoons     olive oil
    1      medium        yellow onion -- chopped
    3      cloves        garlic -- pressed
    1      tablespoon    flour
    8      cups          water
    1      large         baking potato, peeled and chopped
    1 3/4  teaspoons     salt
      1/2  teaspoon      dried thyme
      1/4  teaspoon      white pepper
    1      can           evaporated skim milk -- 12 oz
    1      tablespoon    lemon juice
 
 CHOPPED MEASURES:  1-1/2 cup onion;  1-3/4 cup potato
 
 PREPARE the broccoli by cutting off and reserving the dark 
 green florets. With a small, sharp knife, peel the stems 
 lengthwise to reach the tender, nonfibrous part inside. 
 Discard the peelings and coarsely chop the tender parts 
 of the stems. Set aside stems and florets.
     
 In a large kettle, heat olive oil over medium-low heat. 
 Add onion and saute for 3 to 4 minutes or until soft. Add 
 garlic and saute 1 minute longer. Stir in the flour until 
 it coats the onion mixture and cook for 1 minute, stirring 
 constantly. Add the water and bring to a boil over low heat. 
 Add the potato, broccoli, salt, thyme and white pepper and 
 simmer covered for 35 minutes.
 
 Add the evaporated skim milk and lemon juice and simmer 
 uncovered for 15 minutes longer. Strain broth and the 
 vegetables. Puree the vegetables in a food processor or 
 blender; (or use a hand-held immersion blender). Recombine 
 the pureed vegetables and the broth and stir well.  
 Makes 9-1/2 cups.
 
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 [release: Knight-Ridder/Tribune News Service; run: 
 Riverside Press-Enterpise 22 Aug 96]
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : “Creamy comes from the evaporated skim milk, potato, 
 and vegetable puree.”--Charlotte. “Do not bring the soup to 
 a boil again after adding the lemon juice or it will curdle.”--PatH
 
 Hotel del Coronado’s Cream of Broccoli Soup 
 (revamped by Cook It Light)