Cream Of Broccoli Soup - cooking recipe

Ingredients

1 large bunch broccoli with stems
3 1/2 c. chicken stock
1 c. medium dice carrots
1 c. medium dice celery
1 1/2 c. medium dice onions
2 Tbsp. chicken fat or 1 Tbsp. butter and 1 Tbsp. oil
1/3 c. flour
2 c. milk

Preparation

Dice the broccoli stems and place them in a saucepot with the chicken stock.
Simmer until tender.
In a 3-quart saucepot, saute the diced carrots, celery and onions in the chicken fat with salt and pepper and cook until onion begins to change color.
Reduce heat and add flour to absorb fat.
Stir constantly and cook 5 to 8 minutes.
Puree the tender broccoli stems and stock.
Add this to carrot mixture; mix well.
Bring to boil and simmer.
Add 1 1/2 cups of broccoli tops to soup.
Add milk.