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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a fast easy weeknight recipe when you need dinner quickly. I skipped the step where you cook the broccoli in advance, and added it frozen (I didn't want the broccoli to overcook). Recipe courtesy of Pillsbury Christmas 2009. Ingredients:
1 lb broccoli (frozen,cut) |
1/4 cup butter |
1/4 cup all-purpose flour |
1 tablespoon instant minced onion |
1 tablespoon chicken flavor instant bouillon |
1/2 teaspoon salt |
1/2 teaspoon dry mustard |
1/4 teaspoon dill weed (or increase to 1/2 tsp dill weed, your preference) |
1 dash pepper |
2 cups milk |
3 cups water |
sour cream, if desired |
Directions:
1. Cook broccoli as directed on package.
2. Drain.
3. Melt butter in large saucepan over medium heat.
4. Stir in flour, instant minced onion, bouillon, salt, dry mustard, dill, and pepper.
5. Gradually add milk, stirring constantly.
6. Stir in broccoli and water.
7. Cook until slightly thickened, stirring occasionally.
8. Remove from heat.
9. In food processor with metal blade or blender container, puree half of mixture at a time until smooth.
10. Return mixture to saucepan.
11. Cook until thoroughly heated.
12. Top each serving with sour cream.
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