Serves: 4
Total Calories: 588
Wash broccoli, and cut into bite-size pieces. Cook broccoli until just tender in boiling chicken broth in a medium-size boiler. Do not drain. Melt butter in a medium-size saucepan. Add flour to butter; whisk stirring constantly, for 3 minutes. Slowly add broth and broccoli to cooked roux (should be thick); thin out with milk, and add seasonings to taste. Serve hot.
Fun Fact: Alabama has almost a million acres of recreational water; however, there are no natural lakes in the state. Four major artificial lakes—Guntersville, Wheeler, Martin, and Weiss—have been created by damming the Tennessee, Tallapoosa, and Coosa rivers.
This Cream of Broccoli Soup recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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