Chicken broth, non-fat milk, and pureed broccoli form the base for this roux-thickened soup with blanched broccoli florets.
Posted: Feb. 3, 2011
| Cooks I Like
Posted: Jan. 28, 2009
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
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