EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- 2, 2 Qt. Glass or Microwave safe plastic bowls with covers.
- Wire Whip
- Wooden Spoon or High Temp Rubber Spatula
- Fine mesh strainer
INGREDIENTS:
- 6 tbsp butter or margarine 100 ml
- 1 tbsp finely chopped onion 15 ml
- 1/3 cup flour 80 ml
- 2 cups milk 500 ml
- 1 cup chicken broth 250 ml
- 3/4 tsp salt 3 ml
- dash pepper
- dash nutmeg, optional
- 10 oz. package frozen chopped broccoli, defrosted (300 gms)
PROCEDURE:
- Combine butter, flour and onion in a 2-quart (2 L) casserole.
- Cook at P7 11/2 - 2 minutes or until the mixture is bubbly but not brown.
- Allow to cool slightly
- Combine the milk, broth, salt, pepper and nutmeg and heat on P8 for 2 minutes
- Add liquid to the flour butter mixture in 3 stages stirring until smooth after each addition.
- Cook at P4 7 – 9 minutes, or until soup is slightly thickened, stir occasionally. Soup should come to a full boil
- Add broccoli and "pulse" in food processor or blender until broccoli pieces are the size of the tip of your little finger
- Return to bowl and cook at P4 3 - 4 minutes, stir once.
- Makes: 4 servings
- Variations:
- Cream of Mushroom Soup: follow above procedure. Substitute 1 cup (250 ml) sliced,cooked mushrooms for broccoli.
- Cream of Spinach or Asparagus Soup: follow above procedure. Substitute 1 package 10 oz. (300 g) frozen spinach or asparagus, for broccoli.
- Cream of Chicken Soup: follow above procedure. With butter, flour and onion, cook 1/4 lb (125 g) chicken meat, diced, 21/2 - 3 minutes, stir once. Use 2 cups (500 ml) of chicken broth and 1 cup (250 ml) milk