PEI STEW
Ingredients:
6 cups chicken broth
3 potatoes, cubed, (we use unpeeled)
3 carrots, sliced (we use unpeeled)
2 stalks of celery, sliced
2 -3 cups broccoli florets (no stalks)
¼- ½ cup butter or margarine
⅛ cup whole wheat flour
⅛ cup cornstarch
2 cups milk
salt and pepper to taste
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In a large pot combine chicken broth and potatoes. Cover and simmer for 15 minutes. Add carrots and celery; boil for five minutes. Add broccoli and simmer another five minutes.
In a saucepan, melt butter and stir in cornstarch/flour. Gradually add milk, stirring constantly, add 1 cup of broth from the soup. Cook on low heat until slightly thickened; blend into rest of the soup. Heat to serving temperature but do not boil. Season with salt and pepper to taste. Makes 6-8 servings.
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