Friday, October 24, 2008

Carrot-Broccoli Soup

2 tablespoons finely minced onion
4 tablespoons butter or margarine
4 tablespoons flour
1 ½ teaspoons salt
2 cups milk
4 cups canned chicken broth (broth made with bullion cubes makesittoo salty)
10 oz package chopped broccoli (or 2 cups fresh chopped broccoli)
2 cups grated carrots

Cook broccoli and carrots in chicken broth until just tender. Set aside. Saute onion in butter. Add flour and salt. Mix to smooth paste. Gradually add milk and just bring to a boil to thicken. When ready to serve blend broth mixture with milk micture and reheat if needed. Be careful not to boil as soup will separate and not look as attractive. It will still taste good though.

I remember making this for a dinner party in honor of Kelly's 21st birthday. Now she is asking for the recipe to prepare it for her son Seth's baptism. It is a family favorite that works well for so many occasions. I especially like it as a light dinner with toasted cheese bread.

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