SOUP RECIPE - 786
BROCCOLI
SOUP
6 c. broccoli
2 c. chicken broth (1 can)
6 tbsp. butter or margarine
1/2 c. flour
2 c. milk
2 eggs
2 c. or 1 pt. half and half
Salt & pepper to taste
Cook broth and vegetables on mediumhigh in large pot 1520 minutes; reduce heat.
In separate pot, melt butter.
Add flour.
Cook until bubbly on medium high.
Add milk; boil.
Mix eggs and half and half, then add to milkflour
mixture.
Stir until very, very thick.
Add to vegetables.
Cool mediumlow for
5 minutes.
Add regular milk, it too thick.
SOUP RECIPE - 787
CHEESE
SOUP
1 box Kona Coast Clam chowder mix
2 tbsp. Schilling soup greens
1/2 lb. American cheese (yellow)
1 tbsp. Worcestershire sauce
1 tbsp. chicken bouillon
Salt & pepper to taste
1 sliced carrot
1 onion, chopped
3 potatoes, peeled & quartered
1 c. broccoli
2 gloves garlic, minced
Follow directions on box of Kona Coast clam chowder mix, except clam juice, can
be purchased at Smith's, in the meat department.
After mix has simmered, add cheese until melted.
Add Worcestershire sauce and chicken bouillon and salt and pepper and garlic; allow to simmer for 30 minutes.
Put all vegetables in a
steamer until tender.
Add to soup and serve.
SOUP RECIPE - 788
DILLED
POTATO
SOUP
2 tbsp. butter or margarine
1 lg. onion, chopped
4 c. raw potatoes, cubed 1/4"
1 c. light cream or milk
1 lg. carrot, chopped
4 c. chicken broth
2 tbsp. chopped fresh dill
1 (16 oz.) can whole kernel corn
Optional:
1 c. grated Cheddar cheese
Melt butter in large pan.
Add onion, potato and carrot.
Cover and cook over very low heat 510 minutes.
Add broth, salt and pepper to taste.
Simmer until vegetables are tender.
Remove from heat.
Puree 1/2 of mixture or blender or
food processor.
Return puree to reserve mixture in pan and stir in cream.
Add corn; return to heat if necessary.
DO NOT BOIL!
Serve garnished with cheese,
if desired.
Note:
If dill is not available; the soup's great without it!.
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