Cream Of Broccoli Soup With Red Pepper Puree
|Margarine/Butter||1⁄2 Cup (8 tbs), frozen|
|Frozen broccoli cuts||20 Ounce (2 Packages, Green Giant)|
|Chopped onions||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped lemon thyme/Thyme / 2 teaspoons dried thyme leaves||2 Tablespoon (Use Fresh)|
|Chicken broth||3 Can (30 oz) (Ready To Serve)|
|Flour||1⁄4 Cup (4 tbs)|
|Half and half/Milk||2 Cup (32 tbs)|
|Roasted sweet red peppers||15 1⁄2 Ounce, drained (1 Jar)|
|Garlic||1 Clove (5 gm), minced|
Melt margarine in Dutch oven or stockpot over medium heat.
Stir in broccoli, onions, celery and thyme.
Cook 5 minutes, stirring frequently.
Stir in 1/2 cup of the chicken broth.
Cover; cook 10 to 15 minutes or until broccoli is tender, stirring occasionally.
Stir in flour; cook 1 minute, stirring constantly.
Stir in remaining chicken broth; cook 8 to 10 minutes or until thoroughly heated, stirring frequently.
In food processor bowl with metal blade or blender container, puree broccoli mixture until smooth. (If necessary, broccoli mixture can be processed in batches.)
Return to Dutch oven; stir in half and half.
Cook over low heat 7 to 9 minutes or until slightly thickened and thoroughly heated, stirring occasionally.
Meanwhile, in food processor bowl with metal blade or blender container, combine all puree ingredients.
Process mixture until smooth.
Pour into small saucepan.
Cook over medium heat 5 to 7 minutes or until thoroughly heated.