*  Exported from  MasterCook  *
 
                    CREAM OF BROCCOLI AND PEA SOUP (MF)
 
 Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6763
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         broccoli florets (stalks peeled) -- finely chopped
    1                    onion (8 ounces) -- finely chopped
    1      quart         water or chicken broth
    1      cup           frozen petite peas -- thawed
    3      tablespoons   flour
    2      cups          half and half
                         --or evaporated low fat or skimmed milk
                         Salt and freshly ground black pepper
                         Snipped chives for garnish
 
 Simmer the broccoli and half the onion in the water or stock for 15
 minutes or until tender. Add the peas and simmer 5 minutes longer just to
 cook through. (As you are simmering, be sure to keep the level of the
 water constant so that it does not evaporate too much.) When the
 vegetables are tender, puree the mixture through a food mill or blender.
 (If you puree it with a food processor or a blender, pass the puree
 through a sieve to remove any tough bits.)
 In a clean saucepan heat the butter. Add the remaining onion and cook for
 5 minutes, over low heat or until very tender but not brown. Add the flour
 and cook for a few seconds. Whisk in the strained puree, bring to a boil
 and simmer for 10 minutes, stirring on occasion to make sure the flour
 does not stick to the bottom of the saucepan. Gradually add the half and
 half or evaporated milk and adjust it to the texture you like. Bring the
 liquid to just to under a boil; season to taste with salt and pepper.
 Ladle out and garnish with chives if you wish.
 Yield: 4 servings
 
 
 
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