Title: Broccoli soup5
 Categories: Vegetables, Soups
      Yield: 8 Servings
 
      1 lb Broccoli (small head)
      1 cn Chicken broth (about 14 oz)
    1/3 c  Chopped onions
      1 c  Chopped cauliflower
  1 1/4 c  Milk
      3 tb All-purpose flour
    3/4 ts Salt
    1/8 ts Freshly-ground white pepper
    1/4 c  Half-and-half
 
  Wash and trim leaves from broccoli. Cut of florets and set aside. Use
  vegetable peeler to pare broccoli stalks. Cut stalks lengthwise in
  halves or quarters, then cut crosswise into 2-inch pieces. simmer
  over low heat, covered, until almost tender, about 8 minutes. Add
  broccoli florets. Cook, covered, until just tender. Drain. In same
  saucepan, bring chicken broth and onion to a boil over high heat. Add
  cauliflower; reduce heat to low, and simmer, covered, for 10 minutes
  or until tender. Drain through strainer over small bowl to save
  stock. Combine 1/4 cup of the milk, the flour, 1/2 tsp salt and the
  pepper; stir until smooth. Stir milk mixture into the broth. Bring to
  a boil over medium heat and cook until sauce is thickened, stirring
  constantly. Remove from heat. Place cauliflower mixture, 1/2 cup of
  the sauce, and the half-and-half in a blender container. Cover and
  blend until smooth. Pour cauliflower soup into small saucepan; keep
  warm over very low heat. (OR pour into a container and refrigerate
  until ready to serve.) Place rest of sauce, 1 cup milk, the broccoli,
  and 1/4 teaspoon salt in the blender. Cover and blend until smooth,
  stopping to scrape container often. Pour broccoli soup into a
  saucepan and heat through. (OR pour into a container and
  refrigerate.) (Reheat both cold soups when ready to serve.) To serve,
  ladle broccoli soup into warm serving bowls. Drizzle 2 to 3
  tablespoons of cauliflower soup on top of each.
  
  Makes 8 (2/3 cup) servings.
  
  [McCall's COOKING SCHOOL No 12]
  
  Posted by Fred Peters.