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BROCCOLI SOUP 4 Tbsp. oleo 2 onions, chopped 2 leeks or 4 green onions 2 potatoes, peeled and sliced 5 c. chicken stock or water plus 3 chicken cubes 1 bunch broccoli 4 Tbsp. butter and/or 2 Tbsp. heavy cream, sour cream Pare stalks of broccoli down to light side; slice thinly. Boil for 5 minutes. Add flowerets and dark green leaves. Cook until tender but not until color fades. Run under cold water. Reserve some of the flowerets for chopping. Puree rest in blender until smooth, using some of cooking liquid. Set aside. Melt 4 tablespoons of oleo in large pot. Cook onions until limp. Do not brown. Add potatoes and stock. Bring to a boil. Skim 2 or 3 times to remove foam. Cook 20 to 25 minutes. Puree in 3 batches in blender. Combine the purees and add chopped broccoli. Add butter and cream. If too thick, add water or cream. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |