Cream of Broccoli Soup
|Onion||1⁄2 Cup (8 tbs), diced|
|Broccoli||10 Ounce, chopped (frozen, thawed)|
|All purpose flour||1 Teaspoon|
|Evaporated milk||1 Cup (16 tbs) (skimmed)|
|Chicken broth||1⁄2 Cup (8 tbs) (canned)|
In 10-inch nonstick skillet heat margarine until bubbly and hot; add onion and saute until translucent.
Add broccoli, salt, and bay leaf and stir to combine.
Sprinkle vegetables with flour and stir quickly to combine; cook, stirring constantly, for 1 minute.
Continuing to stir, gradually add milk; add broth and, stirring constantly, bring just to a boil.
Reduce heat and simmer, stirring, until mixture thickens slightly.
Remove and discard bay leaf.
Transfer soup to blender container and process at low speed until smooth; if necessary, reheat (do not boil).