Broccoli Soup

Contributed by Julie Castle

 

Ingredients:

• 1/4 cup butter

• 1 clove garlic, minced

• 1 cup onions or scallions

• 3 – 4 cups broccoli, peeled and cut

• 2 chicken bouillon cubes

• 2 cups water

• 4 cups milk (I use skim for everything)

• 1/2 cup white cooking wine

 

Method:

• Melt butter in pan with garlic.

• Add onions and cook for a minute or so.

• Add broccoli.  Cook until tender.

• Add bouillon and water.  Cook 15 minutes, covered.

• Place small amounts of broccoli mixture in blender or processor and liquefy.

• When all is liquefied, place back in pan on medium heat.

• Add milk, mix well then add wine to taste.

• Bring to a boil and quickly stir down.

• Serve hot or well chilled.

• Garnish with dill or chives.

 

Notes:

• Other vegetables substitute well, for example asparagus.