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Broccoli Soup

2 bn Broccoli, stripped, cut up (reserve 3 cups florets)
3 tb Margarine
3 tb Flour
5 c Chicken broth
Black pepper
1 c Milk

In Dutch oven, melt margarine over medium heat. Stir in flour. When smooth, add broth and bring to a boil over high heat, stirring frequently. Add broccoli, cook until tender. Blend 2 cups at a time and pour into a large saucepan. Add reserved florets and simmer until tender. Stir in milk and heat through. Add several grinds of black pepper to taste.

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