Contributed by Julie Castle
Ingredients:
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1/4 cup butter
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1 clove garlic, minced
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1 cup onions or scallions
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3 – 4 cups broccoli, peeled and cut
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2 chicken bouillon cubes
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2 cups water
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4 cups milk (I use skim for everything)
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1/2 cup white cooking wine
Method:
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Melt butter in pan with garlic.
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Add onions and cook for a minute or so.
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Add broccoli. Cook until tender.
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Add bouillon and water. Cook 15 minutes, covered.
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Place small amounts of broccoli mixture in blender or processor and liquefy.
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When all is liquefied, place back in pan on medium heat.
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Add milk, mix well then add wine to taste.
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Bring to a boil and quickly stir down.
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Serve hot or well chilled.
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Garnish with dill or chives.
Notes:
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Other vegetables substitute well, for example asparagus.
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