1 bunch of broccoli
4 cups chicken broth
1/4 cup butter
1/2 teaspoon marjoram
2 medium onions
1/2 teaspoon thyme
2 cups chopped celery
1 clove garlic
1/2 cup flour
4 cups milk
salt and pepper to taste | | Trim broccoli and cut into one-half inch thick slices. Steam in salted
water until tender. In large sauce pan, melt butter and saute onions,
celery and garlic until brown. Stir flour gradually into butter mixture. Slowly add the milk, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Bring to a gentle simmer.Serves 10. |
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