Cream Of Broccoli Soup - cooking recipe

Ingredients

1 1/2 c. fresh broccoli stems
2 Tbsp. chopped green or yellow onions
1 chicken bouillon cube
1 tsp. salt
pepper
ground red pepper (optional)
3 Tbsp. margarine
4 Tbsp. flour
3 c. milk
1 1/2 c. broccoli florets

Preparation

Cut off 1-inch of the bottom of the stems.
Peel, quarter and slice 1/4-inch thick the rest of the stems.
Cook in 1 cup water along with the chopped onion and bouillon cube for 6 to 8 minutes until tender.
Melt 3 tablespoons margarine in pot; add 4 tablespoons flour and simmer a minute or two.
Add 3 cups milk and cook a few minutes until hot.
Add the cooked broccoli stems and water to the milk plus the 1 1/2 cups of broccoli florets and cook 2 or 3 more minutes.
Add the 1 teaspoon salt (or more) and a dash or 2 of ground red pepper (optional).
Serve with seasoned croutons.
Serves 4.