1 Head of broccoli
1 qt Water
1 md Onion, chopped
1/2 Bell pepper, chopped
4 Celery ribs, chopped
1 pt Milk
1 tb Chicken base or 2 chicken
-bouillon cubes 2 tb Zatarain’s Creole Seasoning
1/2 c Blond roux
Chop broccoli, and put in stockpot with water; boil for 20 minutes. Add onion, bell pepper, and celery; cook for 20 minutes or until tender. Add milk, chicken servings. Source: Chef Michael Chaisson C.W.C., printed in Cajun Revelation, sent to me from Cookie.Lady in the Old Cookbooks Looking for a New