Recipe for Hotel Del Coronados Cream of Broccoli Soup 
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Yield:
10 Servings
Ingredients:
Amount Ingredient
1/2 lb Broccoli
1/2 lrg Onion, finely chopped
1/2 x Carrot, finely chopped
1/2 stalk celery, finely chopped
2 tsp Margarine, not butter
2 tbl Flour, unbleached
2 cup Water
1 x Chicken bouillon cube
1 cup Evaporated skim milk, not cream
2 tbl Butter buds
1/4 tsp Kosher salt
Instructions:
Instructions: PANTRY: Could use 2 cups of fat free chicken broth. PREPARE these chopped measures: 1 cup onion, 1/2 cup carrot, 1/4 cup celery.

Wash broccoli and remove large part of the stem and discard. Chop separately the tops and stem and place in separate containers. Heat margarine over medium heat in a large saucepan. Add onion, carrot, celery and broccoli stems and simmer. When onions are translucent, add the flour.

Cook together for 60 seconds; add 99% fat free chicken broth (or water and bouillon). Bring back to a simmer and add the uncooked broccoli tops; simmer again. Remove from heat and puree in blender in 2 batches. Return to pot, add butter sprinkles, salt and pepper. Keep warm until served. Or cool then chill in the refrigerator. Serve chilled.

Makes 4-1/2 Cups. Serves
9-10.

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