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550 Soups

964500 -- BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP
2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli
1 sm. onion, finely chopped
2 tbsp. butter
1 qt. chicken stock or broth
1/2 c. heavy cream, warmed
Salt and pepper
Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes
over low heat, stir constantly. Cool. Set aside. If using broccoli: Wash and
trim off tough part. Separate and cut into 1/2 inch pieces. In a large
saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli,
cover and cook 3 minutes. Stir in stock or broth, heat to simmering. Stir
small amount of liquid into cooked flour and butter mixture until smooth; return
mixture to saucepan; stirring until smooth. Simmer, covered until broccoli is
tender, about 30 minutes. Remove from heat, cool slightly. Puree in electric
blender, return to saucepan. Blend cream into soup. Taste and salt and pepper
if needed. Serve.
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964501 -- BROCCOLI SOUP
8 strips bacon
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, chopped
fine
Onion (chopped)
Garlic (optional)
Boil frozen mixed vegetables and broccoli (chopped fine). Set aside to drain.
Fry bacon until crispy. Set aside bacon. Pour enough bacon grease in soup pan
to cover bottom of pan. Simmer onions until clear. Mix 1/4 cup flour. Then
add 4 cups milk. Stir well. Add vegetables and bacon. Simmer until soup is
thickened. Salt and pepper to taste. This soup has better flavor when eaten
the next day.
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964502 -- BROCCOLI SOUP
1 bunch broccoli
1 c. chopped celery
1 c. chopped onion
1/8 to 1/4 lb. Velveeta cheese
Remove