SOUP RECIPE - 542
CAULIFLOWER
SOUP
2 c. sliced cauliflower
1 can chicken broth (13 3/4 oz.)
1 c. milk
1 can cream of potato soup
2 tbsp. cornstarch
1/4 c. cold water
In large, covered saucepan cook cauliflower in chicken broth until tender.
Don't drain and set aside.
In a bowl, gradually add milk to potato soup and mix well.
Blend 1/4 cup cold water to cornstarch and stir into soup mixture.
Pour soup mixture over cauliflower and cook until thickened.
Can add diced ham or cheese.
SOUP RECIPE - 543
CHEESE
SOUP
Dissolve 4 chicken bouillon cubes in 1 quart water.
Add: 1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1 1/2 c. chopped potatoes
Cook 1015 minutes on medium heat.
Add 1 (20 ounce) bag California Blend vegetables.
Cook 56 minutes on medium heat.
Add 2 cans cream of chicken soup, heat on medium heat.
Add 1 pound Velveeta cheese, cubed; cook until creamy.
SOUP RECIPE - 544
CORN
AND
BOURBON
SOUP
2 slices bacon
1 med. onion, chopped
2 shallots
1/3 c. chopped celery
1/3 c. chopped leeks
4 c. corn cut from cob
2 qts. chicken broth
1 med. potato, peeled and cubed
1/4 tsp. salt
1/4 tsp. white pepper
1 c. whipping cream or half and half
23 tbsp. bourbon
Chives
Cook bacon in large saucepan until lightly browned.
Add onion and next 3 ingredients; cook over medium heat 2 minutes.
Add corn and cook 5 minutes, stirring occasionally.
Add broth and next 3 ingredients; bring to a boil.
Cover, reduce heat and simmer 20 minutes or until potato is tender.
Add cream and cook 2 minutes.
Do not boil.
Remove and discard bacon.
Place half of
mixture in container of an electric blender, process until smooth.
Repeat with remaining mixture.
Pour through strainer into Dutch oven, pressing pulp with
back of spoon.
Discard pulp.
Stir in bourbon.
Serve hot or cold.
Garnish each serving with chives.
Yields 9 1/2 cups.
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