| ||||
| 4 | | Tablespoons | | butter |
| 1 | large | onion, chopped | ||
| 5 | ribs | celery, chopped | ||
| 3 | bunches | brocolli | ||
| 2 | 10-1/2-ounce can | beef stock | ||
| 1 | teaspoon | salt | ||
| 4 | squirts | tobasco | ||
| 1-1/2 | Cups | light cream | ||
 | ||
| Melt butter; add onion and celery; cook until tender. Wash and trim brocolli, remove
leaves and cut. Add brocolli, beef stock, salt, and tobasco and bring to a boil; cover and
cook over medium heat for 20 minutes. With a blender, puree (leaving some chunks) and return to pot; add cream. That's it! The time to make this soup is when brocolli goes on sale. Make it up and freeze it in freezer bags for later consumption. |
