pmi (11/16/82)
Can anyone out there in netland post or mail me any cream soup recipies? My wife and I love the cream of * soups and they don't seem too complicated to prepare. So any ideas would be appreciated! Thanks in advance... Pat Iurilli BTL Piscataway, NJ npoiv!pyuxbb!pmi
prgclb (11/17/82)
Cream of Broccoli Soup 1 bunch fresh broccoli, about 1.5 pounds 2 tablespoons butter 1 whole clove garlic Freshly ground pepper to taste 1/8 teaspoon freshly grated nutmeg 1 cup chicken broth 1/2 cup heavy cream Cut off the large bottom stems of the broccoli. Trim the stems with a swivel paring knife. Cut the upper parts of the broccoli into halves or quarters, depending on size. Drop the stems into a saucepan of boiling salted water and simmer about five minutes. Add the remainder of the broccoli and continue cooking until the broccoli is tender. Drain and put the broccoli through a food mill or blender. If a blender is used, this may have to be done in two or more steps. Process until finely blended. Heat the butter in a saucepan. Spear the garlic clove with a two-pronged fork and run it around the bottom and sides of the saucepan. Remove it. Spoon and scrape the puree into the saucepan. Add salt, pepper, nutmeg, broth and cream, stirring. Bring to a boil. If desired, add more salt and pepper. Yield: 6 servings. Comment: Thick and super-rich, but tasty! Carl Blesc Carl Blesch Bell Labs, Naperville, Ill. ihuxm!prgclb
thomas (11/17/82)
This is from memory, so the quantities are approximate. Cream of Mushroom Soup 1lb Fresh Mushrooms 1/4lb Butter 1/4c Sherry 1qt Milk/half and half/cream (depending how rich you want it) dash Nutmeg Slice the mushrooms and saute in the butter. Add the sherry, milk or cream, and nutmeg. Heat, but do not boil. (Brandy is good too.) Spencer Thomas