| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Soups, Vegetarian |
1 |
Servings |
INGREDIENTS
|
|
-G GRANAROLI (XBRG76A) |
| 2 |
c |
Leftover veggies; broccoli, cauliflower, spinach, kale or cabbage* |
| 1 |
|
Onion; chopped |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 4 |
tb |
Flour; heaping |
| 2 |
c |
Hot milk |
| 2 |
c |
Broth |
|
x |
Salt and pepper |
| 1/4 |
c |
Grated cheese; Italian, swiss, cheddar, etc. |
INSTRUCTIONS
If you do not have enough veggies, add mashed potatoes, rice or finely
chopped sauteed celery or onion. In a pot melt the butter in the oil and
saute the onion until golden. Stir in the flour. Lower the heat and add the
milk gradually whisking as you add to avoid lumps. Cook, stirring until
bubbly. Add the broth and mix well. Combine the leftovers with 2 cups of
the cream sauce and puree in blender, 2 cups at a time. Retun to pot and
cook over med heat for 3-4 min. Add salt and pepper. Heat to just below
boiling and stir in cheese until melted. Serve hot with crusty croutons.
(wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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