SOUP RECIPE - 500
BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP
2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli
1 sm. onion, finely chopped
2 tbsp. butter
1 qt. chicken stock or broth
1/2 c. heavy cream, warmed
Salt and pepper
Melt 2 tablespoons butter in a small saucepan, stir in flour.
Cook 3 minutes
over low heat, stir constantly.
Cool.
Set aside.
If using broccoli:
Wash and trim off tough part.
Separate and cut into 1/2 inch pieces.
In a large
saucepan saute onion in 2 tablespoons butter until tender.
Stir in broccoli, cover and cook 3 minutes.
Stir in stock or broth, heat to simmering.
Stir
small amount of liquid into cooked flour and butter mixture until smooth; return
mixture to saucepan; stirring until smooth.
Simmer, covered until broccoli is tender, about 30 minutes.
Remove from heat, cool slightly.
Puree in electric blender, return to saucepan.
Blend cream into soup.
Taste and salt and pepper
if needed.
Serve.
SOUP RECIPE - 501
BROCCOLI
SOUP
8 strips bacon
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, chopped fine
Onion (chopped) Garlic (optional)
Boil frozen mixed vegetables and broccoli (chopped fine).
Set aside to drain. Fry bacon until crispy.
Set aside bacon.
Pour enough bacon grease in soup pan
to cover bottom of pan.
Simmer onions until clear.
Mix 1/4 cup flour.
Then add 4 cups milk.
Stir well.
Add vegetables and bacon.
Simmer until soup is thickened.
Salt and pepper to taste.
This soup has better flavor when eaten the next day.
SOUP RECIPE - 502
BROCCOLI
SOUP
1 bunch broccoli
1 c. chopped celery
1 c. chopped onion
1/8 to 1/4 lb. Velveeta cheese
3 c. milk (2% or 1%)
SAUCE:
3/4 c. flour
2 c. milk
Cook broccoli until tender.
Drain off water.
Add 3 cups milk.
Add cheese. Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour).
Add to vegetables with salt and pepper to taste.
Cook 15 to 20 minutes.
Stir frequently.
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