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BROCCOLI-ROQUEFORT SOUP 1 qt. chicken broth (canned O.K.) 2 c. fresh broccoli spears in 2-inch length 1 large potato (peeled or not), cut in 6 pieces 1 clove garlic, peeled 1 medium onion, quartered 2 or 3 Tbsp. Roquefort cheese (Stilton recommended) 1/3 c. heavy cream Bring broth, vegetables and garlic to a boil. Simmer approximately 20 minutes or until vegetables are tender. Puree in blender or food mill or food processor, if necessary in batches. Stir in cheese to puree over low heat until melted. Stir in cream and serve or serve chilled with dollop of sour cream and parsley. 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. |