SOUP RECIPE - 507
SHALLOTS
AND
TARRAGON
SOUP
5 c. chicken broth
8 lg. shallots in thin slices
1/2 tsp. dried tarragon
2 celery stalks chopped with leaves
Salt and pepper
4 egg yolks
1 c. heavy cream Chopped chives Paprika
1. In a saucepan, put chicken broth, shallots and tarragon and celery.
Bring
to a boil.
Simmer, cover for 45 minutes in low heat.
Into blender container
ladle half of mixture, cover and at high speed, blend until smooth.
Repeat with other half.
2. In a bowl beat the cream and yolks.
Stir into the soup.
Reheat the soup stirring until yolk are cooked.
Do not boil.
Serve hot, garnish with chives and paprika.
Serves 6.
SOUP RECIPE - 508
BLACK
BEAN
SOUP
3/4 lb. black beans
1 1/2 qt. cold water
2 oz. salt pork (optional)
3/4 lb. hamhock or bone of smoke ham
1 lg. onion, chopped
1 clove garlic, crushed
2 green peppers, chopped
1/2 c. bacon drippings or olive oil
1 bay leaf
1 tbsp. salt
1/8 tsp. oregano
1/4 c. vinegar
Wash beans.
Soak overnight.
Add salt pork, ham hock and simmer over low heat. Saute onions, garlic, green pepper in bacon drippings until tender.
Add to
beans.
Season with bay leaves, salt and oregano.
Simmer until beans are tender and thick, approximately 3 hours.
Add vinegar just before serving.
Serve over rice with finely chopped onion on top.
SOUP RECIPE - 509
CREAM OF BROCCOLI
SOUP WITH CHEDDAR CHEESE
2 c. milk
3 tbsp. butter
2 tbsp. finely chopped onion
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. granulated garlic
2 chicken bouillon cubes
1 1/2 c. boiling water
2 c. shredded Cheddar cheese
1 c. cooked finely chopped broccoli
Cook onions in butter until tender.
Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly.
Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth.
Add the cheese and broccoli and heat through.
Garnish with fresh chopped parsley.
Serves 6.
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