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Category:Soups - Author:N/A- Contributor:
BROCCOLI SOUP
Ingredient:


  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 bunch (10 oz.) fresh broccoli
  • 1 sm. onion, finely chopped
  • 2 tbsp. butter
  • 1 qt. chicken stock or broth
  • 1/2 c. heavy cream, warmed
  • Salt and pepper



Direction:

Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly. Cool. Set aside. If using broccoli: Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli, cover and cook 3 minutes. Stir in stock or broth, heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth. Simmer, covered until broccoli is tender, about 30 minutes. Remove from heat, cool slightly. Puree in electric blender, return to saucepan. Blend cream into soup. Taste and salt and pepper if needed. Serve.
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Pick of the Week
Title:Ginger-Mustard Chicken Breasts - Author: N/A - Contributor:
Ingredient:

  • 4 skinless, boneless chicken breasts
  • 2 tablespoons flour
  • 1 teaspoon butter
  • 3/4 cup chicken broth
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons Dijon-style mustard
  • 2 teaspoons grainy mustard
  • 4 scallions -- minced
  • Salt and freshly ground pepper -- to taste


Direction:
Dust chicken lightly with flour. Melt butter in nonstick fry pan and
saute chicken over medium-high heat until brown on both sides, about
2-3 minutes per side. Remove chicken and keep warm.


Pour broth into skillet, increase heat and deglaze skillet by boiling
and scraping loose browned bits on bottom of pan. Add ginger and
cook, stirring frequently, 2 minutes. Stir in mustards and scallions.
Season with salt and pepper. Spoon sauce over chicken.

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