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Path: utzoo!watmath!clyde!cbosgd!ihnp4!inuxc!pur-ee!uiucdcs!convex!sysvis!george
From: george@sysvis
Newsgroups: net.cooks
Subject: Re: Recipe request (repost due to mail
Message-ID: <-84919742@sysvis>
Date: Wed, 8-Jan-86 17:36:00 EST
Article-I.D.: sysvis.-84919742
Posted: Wed Jan  8 17:36:00 1986
Date-Received: Fri, 17-Jan-86 02:27:58 EST
References: <596@ihu1e.UUCP>
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Nf-ID: #R:ihu1e.UUCP:596:sysvis:-84919742:000:1082
Nf-From: sysvis!george    Jan  8 16:36:00 1986


> I have a freezer full of broccoli from our garden, and I
> love cream of broccoli soup (especially broccoli-cheese
> soup), but I haven't been able to find a good recipe for either.

Any "cream-of" soup can be made in the following manner.  Make a "white
sauce" (Larousse Gastronomique) from milk/cream, boullion, cheese (if desired),
butter, and thickening agent (flour, cornstarch).  Season white sauce with
salt, white pepper, and/or light garlic.  After white sauce is thickened
somewhat, add any FRESH vegetable as prepared below.  Cook until soup is thick
and veggie is LIGHTLY cooked.  Let stand to cool to serving temperature.

Vegetable should be divided into three parts of whole.  Mince, puree, or
dice two thirds of whole.  Finely chop last third.  If vegetable is very
soft (mushrooms), use as is.  Harder vegetables (carrots) benefit from a
few minutes of STEAMING before chopping.  Soups are delicious.  Mushroom,
Broccoli, Asparagus, and Artichoke are my own favorites.  Add meat only
if you are an addict.  Cooked bacon, ham, beef tips, clams, etc. can be
added.