Broccoli Soup

  • 3 cups or 2 cans (14 ounces each) chicken broth
  • 1 large bunch broccoli (about 5 cups), chopped
  • 1-1/2 cups chopped onion
  • 3 bay leaves
  • 6 tablespoons butter
  • 7 tablespoons all-purpose flour
  • 3 cups milk
  • Salt and pepper to taste

In a saucepan, bring chicken broth to a boil. Add broccoli, onion and bay leaves. Reduce heat and simmer until broccoli is tender; remove bay leaves. Meanwhile, in another saucepan, melt butter. Stir in flour to make a smooth paste. Gradually stir in milk. Cook over medium heat until mixture is hot and thickened, stirring occasionally. Add 1 cup of broccoli stock to milk mixture; stir until well blended. Gradually add remaining broccoli stock to milk mixture. Heat and stir until well-blended. Season with salt and pepper. Yield: 6 servings.

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