| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Broccoli flowerets |
| 1 |
|
Clove garlic; minced |
| 1 |
lg |
Maui onion; chopped |
| 2 |
tb |
Butter |
| 1 |
lg |
Potatoes; (1 to 2) |
| 1 |
qt |
Chicken broth; or beef broth |
|
|
Salt and pepper; to taste |
| 1 |
ds |
Red pepper; crushed |
| 1 |
c |
Half and half |
| 1 |
ds |
Ground nutmeg |
|
|
Bacon bits; garnish |
|
|
Few broccoli flowerets; cooked, for garnish |
INSTRUCTIONS
Sauté onion and garlic in butter until the onions become transparent. Add
chopped potatoes, broccoli, broth, salt, pepper and red pepper. Heat to
boiling and simmer for about a half hour. Pour the mixture (about 1/3rd at
a time) into the blender and pulse six or seven times for each batch. Place
blended soup in Crockpot and add half and half and nutmeg. Heat on low for
another half hour and then let sit until dinner. Taste for seasoning;
garnish and serve warm, not hot. This is also good as a cold soup. This is
a great soup. It came to me from my friend, Pinky Thomas, on Maui. While my
daughter, Jonelle, attended school at Seabury Hall, Pinky often played
surrogate mom to her. This was one of Jonelle's favorites. Pinky always
used beef broth; I use chicken. I add another potato to Pinky's one potato
and I also add a clove of garlic. Finally I add real crumbled bacon OR real
bacon bits for a garnish, along with a couple of tiny cooked broccoli
flowerets. Enjoy! Me ke aloha, Mary
Recipe by: Pinky Thomas
Posted to MC-Recipe Digest by "The Meades" <kmeade@idsonline.com> on May
12, 1998
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