SOUP RECIPE - 811
SPEEDY
CLAM
CHOWDER
3 strips bacon
1 sm. onion (yellow)
1 can cream of potato soup
1 can cream of celery soup
2 1/2 c. milk
2 (6 1/2 oz.) cans minced or chopped
clams
Cut bacon into 1/2 inch strips and fry until crisp.
Drain grease.
Put into large tall sided saucepan.
Saute onions with bacon, when onions are soft, add both cans clams undrained, potato soup, celery soup and milk.
Stir, heat until hot.
Serves 4 to 6 servings.
SOUP RECIPE - 812
BROCCOLI
SOUP
2 cans cream of chicken soup
1 box chopped broccoli, thawed
1/4 tsp. thyme
2 c. milk
Lemon juice
Combine all ingredients except lemon in saucepan and simmer.
Add lemon juice
to bowl of soup for added flavor, about 1 teaspoon.
SOUP RECIPE - 813
GREAT
CLAM
CHOWDER
2 sm. cans minced clams
1 c. chopped onions
1 c. finely diced celery
1 diced carrot
2 or 3 c. diced potatoes
Drain juice from clams; pour into pan with vegetables.
Add enough water to
just cover vegetables.
Cook until tender.
Make white sauce and add co cooked vegetables and liquid. WHITE SAUCE:
3/4 c. margarine, melted
3/4 c. flour
1 qt. half & half
1 1/2 tsp. salt
Dash of pepper
1/2 tsp. sugar
Blend in blender all sauce ingredients except margarine.
Then add melted
margarine.
Pour into above mixture.
Next add clams.
Soup will thicken.
Serve
with French bread or crackers.
You can't eat just 1 bowl
MMM Good!
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