Cream Of Broccoli Soup

Cream Of Broccoli Soup

2 cups packed broccoli pieces
2 cups water
3 cubes chicken bouillon
1 small onion, chopped
1 bay leaf
2 tbsp. butter
2 tbsp. flour
1 cup milk
salt and pepper to taste
1/8 tsp parsley

• Combine broccoli, water, bouillion, onion and bay leaf. Simmer until vegetables are tender. Remove bay leaf. Puree in blender until smooth.
• Melt butter, add flour and stir. Add milk and stir until thick. Add the pureed vegetables. If too thick, add more milk. Heat -- do not boil.

Note: Carrot, asparagus, celery or cauilflower soup is good made this way too. Can add grated cheese too.

This recipe is from the Savour Perth's Flavours cook book from the Int'l Plowing Match September 2005. 

Best easiest to make soup I've had in a while! I tried this one out last night, and did it with half broccoli and cauliflower, it was amazingly good. It did not quite fill my 2L (8 cup) slow cooker.