Vegetables Broccoli Soups
Last updated 6/12/2012 1:10:43 AM. Recipe ID 38037. Report a problem with this recipe.
Title: Broccoli soup5
Categories: Vegetables, Soups
Yield: 8 Servings
1 lb Broccoli (small head)
1 cn Chicken broth (about 14 oz)
1/3 c Chopped onions
1 c Chopped cauliflower
1 1/4 c Milk
3 tb All-purpose flour
3/4 ts Salt
1/8 ts Freshly-ground white pepper
1/4 c Half-and-half
Wash and trim leaves from broccoli. Cut of florets and set aside. Use
vegetable peeler to pare broccoli stalks. Cut stalks lengthwise in
halves or quarters, then cut crosswise into 2-inch pieces. simmer
over low heat, covered, until almost tender, about 8 minutes. Add
broccoli florets. Cook, covered, until just tender. Drain. In same
saucepan, bring chicken broth and onion to a boil over high heat. Add
cauliflower; reduce heat to low, and simmer, covered, for 10 minutes
or until tender. Drain through strainer over small bowl to save
stock. Combine 1/4 cup of the milk, the flour, 1/2 tsp salt and the
pepper; stir until smooth. Stir milk mixture into the broth. Bring to
a boil over medium heat and cook until sauce is thickened, stirring
constantly. Remove from heat. Place cauliflower mixture, 1/2 cup of
the sauce, and the half-and-half in a blender container. Cover and
blend until smooth. Pour cauliflower soup into small saucepan; keep
warm over very low heat. (OR pour into a container and refrigerate
until ready to serve.) Place rest of sauce, 1 cup milk, the broccoli,
and 1/4 teaspoon salt in the blender. Cover and blend until smooth,
stopping to scrape container often. Pour broccoli soup into a
saucepan and heat through. (OR pour into a container and
refrigerate.) (Reheat both cold soups when ready to serve.) To serve,
ladle broccoli soup into warm serving bowls. Drizzle 2 to 3
tablespoons of cauliflower soup on top of each.
Makes 8 (2/3 cup) servings.
[McCall's COOKING SCHOOL No 12]
Posted by Fred Peters.
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