A tried-and-true family recipe, this quick and easy cream of broccoli soup uses evaporated milk.
INGREDIENTS (for 6 servings):
- 3 cups water
- 2 teaspoons salt
- 1 cup chopped broccoli
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 14 1/2 ounces evaporated milk
- 1 cup water
- 1 1/2 teaspoons grated onion
- 1 1/2 teaspoons salt
PREPARATION:
In a medium saucepan, bring 3 cups water and salt to a boil. Cook broccoli in boiling water, uncovered, for 10 to 12 minutes. Drain, place broccoli in a small bowl, and mash.
Melt butter in a large saucepan over medium heat. Mix in flour, and then gradually whisk in milk and water; stir continuously until liquid begins to boil. Stir in grated onion and mashed broccoli. Season with remaining salt.