Van Buren Broccoli Soup


From Eva Braganini, Paw Paw, St. Julian Wine Company, Inc.

3 tablespoons chicken base
1/4 cup parsley flakes
1/2 teaspoon white pepper
1 1/2 teaspoons lemon juice
3/4 cup diced celery
1 quart milk
1 pint half & half
2 quarts fresh broccoli, chopped into 1-inch pieces
1/4 pound butter
3/4 cup flour
3/4 cup St. Julian Cream Sherry

Add first 7 ingredients and cook on low heat, stirring occasionally. Clean and cut broccoli. Boil for 12 minutes until tender. Add immediately to the mixture. Increase heat to medium-high. Simmer and stir. Melt butter, mix with flour to get a creamy mixture. Add to soup. Stir and allow to thicken. When thickened, add St. Julian Cream Sherry and mix well.

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