Broccoli Soup

Did you know…it’s Broccoli and Bell Pepper Month in March. There is nothing better than on a cool March day to enjoy some soul-warming soup. So in honor of March I am including a recipe for Broccoli Soup which includes green peppers. This is from my first book, In Addition…to the Entrée and also in my second book, Soup and Stews…. Comfort by the Spoonful.

Broccoli Soup

1 ½ cup chicken broth
½ cup chopped onion
½ cup chopped green pepper
2 cups chopped broccoli
Salt and pepper to taste
½ teaspoon dried thyme
1 bay leaf
Dash garlic powder
1 cup milk
2 Tablespoon butter
2 Tablespoon Flour

Combine chicken broth, onions, green pepper and spices with broccoli.
Bring to boil, reduce heat and simmer for 10 minutes.
Remove bay leaf. Put one half mixture in food processor
for 30 seconds, then do remaining one half mixture.
Put mixture back into soup pot.
Melt butter, add flour and milk to make a white sauce.
Add white sauce to the broccoli mixture in the pot.
Heat for another 20 minutes at low heat so mixture will thicken.
Serves 4-6 servings