Creamy Broccoli Soup    No. 1190                       Yields 4 Servings
 
      2 Lb        Fresh Broccoli             1 tsp       Salt
      5           Green Onions, Sliced     1/2 tsp       Black Pepper, Ground
      3 Tbls      Butter                   2/3 Cup       Half & Half
     21 oz        Chicken Broth              4 Tbls      Cheddar, Grated
      3 Tbls      All-Purpose Flour
 
 Trim the broccoli and rinse well.
 Cut the stems into thin slices.
 The broccoli flowerettes will be cooked separately.
 Saute the green onions in butter in a heavy skillet until soft but not brown.
 Add the broccoli stems and chicken broth.
 Bring to a boil.
 Reduce heat to medium and simmer until the stems are just barely soft (about
 15 minutes).
 Place the mixture in a food processor and puree.
 Return the puree to the skillet.
 Add flour dissolved in a little water.
 Add salt and pepper.
 Stir in the half & half.
 Cook the broccoli flowerettes in a little water.
 Add the flowerettes to the soup and bring to a boil, stirring steadily, until
 the soup becomes thick and creamy.
 Serve with the cheese alongside so that it can be added to the individual
 portions.

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