SOUP RECIPE - 701
ACORN
SQUASH
&
APPLE
SOUP
2 med. acorn squash, seeded & halved
3 c. degreased chicken stock or canned
2 tart green apples (2 c. cored, seeded & chopped)
1/2 c. chopped onion
1 c. unsweetened apple juice
2 tsp. fresh ginger root, peeled &
grated
1/2 tsp. salt (omit if using canned stock)
1 tbsp. fresh lemon juice
White pepper to taste
Yogurt or sour cream & chives
(garnish)
Cook squash, remove pulp.
Combine 1/2 cup stock, apples and onion in heavy
medium saucepan.
Cover and cook over low heat for 10 minutes.
Add squash pulp, remaining stock, apple juice, ginger and salt.
Cover and simmer until
ingredients are very tender, about 20 minutes.
Puree soup in batches in blender or processor.
Strain through sieve into clean saucepan, pressing puree with
back of spoon.
Reheat soup gently.
Season with salt and generous amount of
pepper.
Ladle into bowls.
Garnish with yogurt or sour cream and chives.
SOUP RECIPE - 702
CREAM
OF
ALMOND
SOUP
2/3 c. blanched almonds
2 tbsp. butter
2 tbsp. flour
1 1/2 c. chicken broth
2 c. half & half Salt to taste Pepper to taste
1/4 c. heavy cream
Chop or crush almonds finely.
Combine with heavy cream in a small bowl.
Heat butter in a mediumsize saucepan .
Add flour and cook slowly, stirring for 2 minutes.
Gradually add chicken broth, stirring and cooking slowly, until
thickened and smooth.
Add half and half, salt and pepper and heat through.
Mix
in almonds and heavy cream just before serving.
Serves 4.
SOUP RECIPE - 703
BROCCOLI
CHEESE
SOUP
2 tsp. oleo or oil
2 tbsp. onion
1 1/2 c. water
1 chicken bouillon cube
1/2 c. potatoes
1/8 tsp. salt
1 1/2 c. broccoli, cook 4 minutes
Dash of garlic
1 1/2 c. milk
1/4 lb. cut up Velveeta
Saute chopped onion in oleo or oil.
Add water and bouillon.
Heat to boiling, stirring until dissolved.
Add potatoes and salt, cook until potatoes are soft, then mash them in pan.
Add cooked broccoli, garlic and milk.
Heat.
Add
cheese, stirring until melted.
You may add pepper to taste.
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