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LOCATION: Recipes >> Soups >> Cream Broccoli 22

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Cream of Broccoli Soup

2 bunches broccoli
1 1/2 quarts scalding milk
3/4 cup butter
3/4 cup flour
salt and pepper
1 tablespoon grated onion
2 tablespoons chicken base
2 tablespoons lemon juice
1 teaspoon tarragon

Clean, cut up broccoli. When cool enough, chop fine. Make white
sauce. Add remaining seasoning. Combine white sauce and broccoli
and thin with water. Refrigerate overnight.

White Sauce: milk, butter, flour, salt and pepper from above. Scald
milk. Melt butter in large sauce pan. Add flour, cook about 10
minutes at medium heat, stirring occasionally. Turn off heat. Pour
milk into flour-butter mixture. Beat with whisk until smooth and
think. Add salt and pepper.

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