Text 28827, 84 rader
Skriven 2012-08-27 19:59:00 av JIM WELLER (1:123/140)
Ärende: veg 3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moosewood's Cream of Broccoli Soup
 Categories: Soups, Vegetables, Dairy
      Yield: 6 Servings
 
      4 tb Butter
  1 1/2 c  Onion; chopped
      4 c  Broccoli; chopped
      1 c  Broccoli flowerets;
           Sliced
      1 ts Salt
  2 1/2 c  Water or stock
      2 c  Milk
    1/2 c  Heavy cream
      1    Bay leaf
      1 pn Allspice
      1 pn Black pepper
      1 pn White pepper
      1 ds Thyme or basil
      1    Scallion; chopped
 
  Saute the onions in butter with bay leaf* until the onions are
  translucent.  Add the chopped broccoli, water or stock and salt.
  Cook about 10 minutes, covered (until the broccoli is tender, but
  still bright green) Puree little by little with milk in the
  blender. Make sure it is pureed until absolutely smooth.  (The
  texture is very important to the success of this soup). Whisk in
  the sour cream or heavy cream and the seasonings.  Adjust the
  salt and pepper if necessary.  Steam the broccoli flowerets until
  just done (again, tender, but full of color) combine flowerets
  with soup in a large double boiler or kettle.  Heat gently and
  serve right away.  Top with minced scallions.
  
  Recipe by: Moosewood Cookbook input by Ellen Moyer
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moosewood's Cream of Celery Soup
 Categories: Vegetarian, Dairy, Potatoes
      Yield: 4 Servings
 
      4 c  Celery; in 1" chunks
      3 c  Potatoes; in 1" chunks
      4 c  Water
      1 ts Salt
      1 c  Minced onion
      1 c  Celery; very finely minced
    1/4 ts Celery seeds
    1/4 ts Salt
      2 tb Butter
      1 c  Milk
    1/4 c  Sour cream; or heavy cream
           White pepper
 
  Bring celery and potato chunks, water, and salt to a boil in a
  saucepan. Cook, covered, until soft. Puree in blender. Place in
  kettle.
  
  Saute onion with salt in butter until translucent. Add celery and
  celery seed. Saute until tender. Add to first mixture.
  
  Whisk milk, sour or heavy cream and white pepper into soup about
  10 minutes before serving. Heat the soup gently - using a
  heat-absorber plate under the kettle or a double boiler. Don't
  cook the soup. Serve as soon as it's hot.
  
  Recipe by: Mollie Katzen, "Moosewood Cookbook"
  
MMMMM
 

Cheers

YK Jim


... I was OK with vegetarianism once I learned rum was allowed.

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