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Cream Of Broccoli Soup #4


Course : Italian
Serves: 12
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Ingredients:


1 1/2 pounds broccoli

2 tablespoons butter

2 cloves garlic -- finely chopped

1 small onion -- finely chopped

3 cups whipping cream

2 tablespoons lemon juice

2 medium celery stalks -- chopped

2 pieces bay leaves

14 1/2 ounces clear chicken broth

3 cups milk

2 tablespoons chopped fresh parsley

1 teaspoon ground sage -- =or=- freshly -- grated

1/2 teaspoon pepper

2 tablespoons freshly grated parmesan
 

Preparation / Directions:


Cut broccoli flowerets from stems. Reserve. Chop broccoli stems. Heat butter in 4-quart Dutch oven over medium-high heat. Sauté‚garlic and onion in butter. Stir in broccoli stems, cream, lemon juice, celery, bay leaves and broth. Heat to boiling. Boil, uncovered, 15 minutes. Reduce heat to medium. Stir in broccoli flowerets, milk, parsley, sage and pepper. Cover and cook 30 minutes. Remove bay leaves. Top each serving with cheese. (C) 1992 The Los Angeles Times

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