SOUP RECIPE - 679
CREAM
OF
BROCCOLI
SOUP
1 1/2 lbs. broccoli, cut up
3/4 c. celery, chopped
1/2 c. onion, chopped
2 c. water
2 tbsp. butter
2 tbsp. flour
2 1/2 c. water
1 chicken bouillon
3/4 tsp. salt
1/8 tsp. pepper
Dash of nutmeg
1/2 c. whipping cream
Cook broccoli, celery and onion in 2 cups water until tender, about 10 minutes. Do not drain.
Put in blender or food processor until good consistency. Set
aside.
Melt butter in saucepan.
Stir in flour.
Stir until mixture is bubbly. Add broccoli mixture and bouillon, salt, pepper and nutmeg.
Heat to a boil.
Add cream.
SOUP RECIPE - 680
GOLDEN
CHEESE
SOUP
1/3 c. carrots, grated
1/3 c. celery, chopped
2 tbsp. onion, chopped
3 tbsp. butter
1/4 c. flour
2 c. milk
1 (14 oz.) can chicken broth
1 1/4 c. cheese, shredded
Cook carrots, celery and onion until tender in 1 cup boiling salted water.
Do not drain.
Melt butter in double boiler; blend in flour.
Add milk, cook
stirring constantly until thick.
Add broth, cheese and vegetables with liquid. Stir over low heat until cheese melts.
SOUP RECIPE - 682
CARROT
ORANGE
SOUP
1 lb. carrots
3 or 4 c. chicken stock
1 bay leaf
1 orange (juice and zest)
Sour cream
Chopped chives
Peel carrots.
Cut in small pieces.
Add small amount chicken stock and bay
leaf.
Microwave on high for 10 to 15 minutes or cook on stove top until tender.
Meanwhile remove orange skin, zest (not white part) and cut in small pieces. Juice orange.
Set aside, when carrots tender, remove bay leaf.
In blender or food processor puree carrots, orange juice and zest.
Add chicken stock to
carrot and orange mixture.
Heat.
Serve hot with dollop of sour cream and sprinkled with chopped chives.
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