Creamy Broccoli Soup(Lane)

* Exported from MasterCook *

Creamy Broccoli Soup (Lane)

Recipe By : Charlotte Balcomb Lane (Aug 1996)
Serving Size : 6 Preparation Time :1:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds broccoli -- with stems
2 teaspoons olive oil
1 medium yellow onion -- chopped
3 cloves garlic -- pressed
1 tablespoon flour
8 cups water
1 large baking potato, peeled and chopped
1 3/4 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1 can evaporated skim milk -- 12 oz
1 tablespoon lemon juice

CHOPPED MEASURES: 1-1/2 cup onion; 1-3/4 cup potato

PREPARE the broccoli by cutting off and reserving the dark
green florets. With a small, sharp knife, peel the stems
lengthwise to reach the tender, nonfibrous part inside.
Discard the peelings and coarsely chop the tender parts
of the stems. Set aside stems and florets.

In a large kettle, heat olive oil over medium-low heat.
Add onion and saute for 3 to 4 minutes or until soft. Add
garlic and saute 1 minute longer. Stir in the flour until
it coats the onion mixture and cook for 1 minute, stirring
constantly. Add the water and bring to a boil over low heat.
Add the potato, broccoli, salt, thyme and white pepper and
simmer covered for 35 minutes.

Add the evaporated skim milk and lemon juice and simmer
uncovered for 15 minutes longer. Strain broth and the
vegetables. Puree the vegetables in a food processor or
blender; (or use a hand-held immersion blender). Recombine
the pureed vegetables and the broth and stir well.
Makes 9-1/2 cups.

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[release: Knight-Ridder/Tribune News Service; run:
Riverside Press-Enterpise 22 Aug 96]
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NOTES : "Creamy comes from the evaporated skim milk, potato,
and vegetable puree."--Charlotte. "Do not bring the soup to
a boil again after adding the lemon juice or it will curdle."--PatH

Hotel del Coronado's Cream of Broccoli Soup
(revamped by Cook It Light)