SOUP RECIPE - 577
CHILLED
CARROT
SOUP
4 carrots, sliced (1 c.)
1 med. onion, sliced
1 stalk celery with leaves, sliced
1 1/2 c. chicken stock
1 tsp. salt
Generous pinch cayenne pepper
3/4 c. cream (or half & half)
Put first 3 ingredients in saucepan with 1/2 cup stock.
Boil; cover and simmer for 15 minutes.
Put in blender.
Add salt and cayenne pepper.
Turn on high speed, remove cover and while blending, add remainder of stock, then cream.
Chill.
Serve with garnish of sour cream and fresh basil or mint leaves.
SOUP RECIPE - 578
ASPARAGUS
SOUP
1/4 c. minced onion
2 tbsp. butter
1 c. (1/4 lb.) thinly sliced asparagus
1/2 tsp. paprika
3 c. chicken broth
6 tbsp. whipping cream
2 tbsp. cornstarch
2 tbsp. water
Cook onion in butter until onion is soft.
Add asparagus and paprika and cook, stirring until asparagus turns bright green.
Stir in chicken broth and whipping cream.
Heat to boiling.
Blend together the cornstarch and water and stir into soup.
Cook until thickened.
Season to taste with salt and pepper.
Serves 4 to
6.
SOUP RECIPE - 579
CREAM
OF
ARTICHOKE
SOUP
1 (6 oz.) jar marinated artichoke hearts
3 lg. cloves fresh garlic
1/2 c. chopped onion
2 tbsp. flour
2 (10 3/4 oz.) cans condensed chicken broth
1 c. half & half
Finely chopped parsley
Drain marinade from artichokes into 2quart saucepan.
Crush garlic and add to marinade.
Add onion and cook, covered, 10 minutes over low heat.
Blend flour. Slowly stir in 1 can broth; heat to boiling, stirring.
Boil 1 minute or until mixture thickens.
Add hot mixture to artichokes and blend in blender until smooth.
STRAIN into saucepan.
Add remaining broth and half and half.
Heat to serving temperature; do not boil.
Sprinkle each serving with parsley.
Makes 4 servings (4 1/3 cups).
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