| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Medium-size carrot, scraped and chopped |
| 1 |
|
Rib celery, chopped |
| 1 |
|
Medium-size onion, peeled and chopped |
| 1 |
sm |
Potato, peeled and chopped fine |
| 2 |
|
Bay leaves |
| 4 |
c |
Chicken Stock or 3 (10-1/2 ounce) cans chicken broth |
| 1 |
lg |
Head broccoli, the woody stems removed -or- |
| 2 |
pk |
(10-ounce) frozen chopped broccoli |
| 1 1/2 |
c |
Light cream (half and half), scalded |
|
|
Salt |
|
|
White Pepper |
INSTRUCTIONS
In a large saucepan, combine the first six ingredients. Bring the liquid
to the boil, reduce the heat, and simmer the vegetables, covered, for 25
minutes, or until the potato is very tender. Chop the fresh broccoli. Add
the broccoli to the contents of the saucepan and boil it, covered, for
20 minutes.
In the container of a food processor or blender, whirl the mixture, 2
cupfuls at a time, until it is smooth.
Combine and blend the puree and cream. Bring soup to serving temperature.
Season the soup to taste with salt and pepper.
Variation: for those who enjoy garlic, there is Cream of Broccoli Soup
with Garlic: saute in 2 tablespoons of butter, 2 large cloves of garlic,
peeled and chopped fine; add them to the cooked broccoli before pureeing
the vegetable. Complete the recipe as above.
Posted to JEWISH-FOOD digest V96 #50
Date: 26 Apr 1995
From: Ruth Heiges <heiges@post.tau.ac.il>
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”