Library Recipe Exchange

Cream of Broccoli Soup contributed by Linda

2 Tb. butter
1 onion chopped
1 stalk of celery, chopped
3 C. chicken broth
8 C. broccoli florets, chopped
1 red pepper, chopped

Beginning:  melt 2 T. butter in a large size stock pot and saute onion and celery till tender.  Add broccoli and broth.  Cover and simmer for 10 minutes.

For the rue:  melt 3 Tb. butter, then add 3 Tb. all-purpose flour.  Make a paste and then add 2 C. of half and half cream.   Once thick and bubbly, add the 12 oz. Shredded Mexican Cheese to the rue.

Add the rue to the broccoli mixture and stir well..