Broccoli Soup

Ingredients

• 2 tablespoons butter
• 1 teaspoon seasoned salt
• 2 tablespoons flour
• 2 cups milk
• 1/2 cup whipping cream
• 3 cups fresh broccoli
• 1 medium-size onion
• 1/4 teaspoon pepper

Method

1. 1

   Make a roux by blending the butter and the flour; in a large saucepan over medium heat, warm the milk.

2. 2

   Stir in the roux, whisking until smooth to create a white sauce.

3. 3

   Remove from heat.

4. 4

   Meanwhile, place the broccoli in another saucepan and add water to cover.

5. 5

   Cook over medium heat until tender, approximately 5 minutes.

6. 6

   Drain and discard liquid.

7. 7

   Place the broccoli in an electric blender; blend until the broccoli is chopped medium-fine.

8. 8

   Place in a bowl and add the onion, seasoned salt, and pepper; mix well.

9. 9

   Stir the broccoli mixture into the white sauce and rewarm gently.

10. 10

    If desired, add the cream a little at a time to thin.

11. 11

    Serve hot.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 32. The excerpt below is the record exactly as published.

Broccoli Soup Swiss Pear Bread Hearts of Palm Salad Sweetbreads Lowell Inn, Mushroom Sauce Old Fashioned Maple Frango Wine: Chateau Montelena Grgich Hills Cellars Zinfandel Arthur and Maureen Palmer, Innkeepers, Owners, and Chefs LOWELL INN isitors who accidentally discover us act as if they’ve just caught \ / a twenty-pound walleye,” grins Arthur Palmer, Lowell Inn’s pro- prietor. Most diners, however, make their travel to this restau- rant a deliberate and much anticipated event, and never leave disappointed. The “Mount Vernon of the West” has been luring guests for over fifty years to the small town of Stillwater on the bank of the St. Croix River. Its inaugural dinner on December 25, 1930, marked the day when Arthur’s parents, Nelle and Arthur Palmer, unpacked their vaudevil- lian’s suitcases for the last time and became innkeepers of the stately, white-pillared colonial mansion. Nelle decorated it in the Williamsburg style she had come to love during her travels, displaying her precious collection of Waterford crystal, Dresden china, and a wealth of antique Sheffield silver in the white-paneled George Washington dining room. Today the portraits of George and Martha continue to cast their approv- ing smiles at the waitresses in their organdy aprons and gowns of flounced and embroidered batiste who maneuver service plates, adjust the crisp hand-crested Irish linen, and refill the goblets of jewel-bright pressed glass. The patrons cannot see the care that goes into the preparation of their meals, but the presentation and flavors assure them that this work is done with devotion. Arthur takes advantage of the wares of hundreds of purveyors in his search for the perfect ingredient—a special lightly salted pork steak from a small Michigan farm, the best maple syrup from Vermont, Colorado mountain honey, Roquefort imported from France, chocolate from Holland, a Swiss blend of espresso, and so on. If what is available is not to his liking, he makes it himself: tarragon vine- gar, raspberry brandy, or special cooking oils, to name a few. This extreme precision, however, does not make for a cuisine that is heavy or overdone. “We don’t play games with our food. Our approach is to keep it simple but accentuate the flavor. It’s basic, honest home cook- ing with no attempt to disguise the flavor.” To what does Arthur attribute the success of Lowell Inn? “Attention to detail: we’ve made that our first priority. And consistency. ‘don’t change a thing,’ people tell me. ‘You can’t go out and buy memories like this.’ ” 102 North Second Street Stillwater a N LOWELL INN BROCCOLI SOUP 2 tablespoons butter 1 teaspoon seasoned salt 2 tablespoons flour Y%4 teaspoon pepper 2 cups milk %2 cup whipping cream 3 cups fresh broccoli (optional) lorels with stems 1 medium-size onion

Cook this with the app: pantry check, scaling, and the assistant.