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Broccoli Soup

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1 pound fresh broccoli florets
1 large onion (peeled, sliced and chopped)
2 ˝ pints chicken stock
1 tablespoon flour
1 teaspoon granulated sugar
1 tablespoon vegetable oil
salt and ground black pepper to taste


Put chopped onion and oil into 4 pint saucepan and sauté onion until soft, approximately 5 minutes. Add broccoli florets together with 1 pint chicken stock. Bring to boil and simmer for five minutes, remove from heat, coat florets with flour, mix, and simmer for a further two minutes. Add remaining stock, sugar and condiments and continue simmering for approximately 15 minutes or until floret stalks are cooked. Put mixture in blender and blend until smooth (or use hand blender in saucepan.) Serve with grated cheddar cheese and garlic croutons. Will freeze successfully.

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