Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Cream of Broccoli Soup -temperature)
~~~~~~~~~~~~~~~~~~~~~~ 2 c Half-and-half cream (at
1 md Onion, chopped -room temperature)
3 tb Butter 1 ts Salt
1 ea (10oz) package broccoli, 2 tb Lemon juice
-cooked and drained 1/8 ts Nutmeg
4 tb Chopped parsley x Lemon-pepper, garlic, and
4 tb Flour -cayenne to taste
2 c Chicken stock (room x Parsley, chopped

In a heavy pot saute the onion in butter until limp. Add the
broccoli and parsley and simmer for about three minutes, stirring,
to prevent scorching. Sprinkle the mixture with the flour and stir
until the flour is absorbed, approximately 2 minutes. Transfer the
mixture to a blender. Add enough chicken stock to fill blender =BE
capacity and blend until liquefied. Return the blended mixture to
the pan and add the remaining liquids and the seasonings. Simmer
the soup for 5 minutes. Served hot, garnished with parsley.
Serves 6.
Cream of Asparagus Soup
~~~~~~~~~~~~~~~~~~~~~~~
1 large bunch asparagus (50 spears)
1 large onion, chopped
2 tablespoons butter
7 cups chicken stock
1/2 teaspoon lemon juice
2 cups half-and-half cream
X salt and pepper to taste
Trim tough ends off asparagus. Steam asparagus until crisp tender.
Trim off tips, about 1 to 1 1/2 inches and set aside. Saute onions
in butter, add stock, lemon juice and asparagus spears and simmer,
uncovered, for about 20 minutes. Remove asparagus with slotted
spoon and place in blender with about half of the water. Puree and
pour back into pot. Add cream, salt and pepper, and asparagus tips
and heat to serve. Garnish with mint.
Serves 8.
Oyster and Artichoke Soup
~~~~~~~~~~~~~~~~~~~~~~~~~
1/2 cup butter
2 bunches green onions, chopped
3 ribs celery, chopped
3 cloves garlic, pressed
2 (14 oz) cans artichoke hearts, washed, drained, quartered
3 tablespoons flour
1-1 1/2 quarts chicken stock
X Cayenne to taste
1 teaspoon salt
1 tablespoon Worcestershire sauce
1/4 teaspoon thyme
1 quart oysters, drained and chopped (reserve liquor)
1/3 cup sherry
1 cup half-and-half cream
1 cup milk
In a heavy 4-quart pot melt the butter over medium heat. Add the
green onion, celery, and garlic and saute until soft. Add the
artichokes. Sprinkle the mixture with the flour and stir to coat
the vegetables well, but do not let the flour brown. Gradually add
the stock, stirring constantly. Add the cayenne, salt,
Worcestershire sauce, and thyme. Simmer the mixture, covered, for 1
hour. Add the oysters, oyster liquor, and sherry and simmer for 10
minutes. Do not allow the soup to boil. Stir in the cream and
milk. Cool and refrigerate for at least 8 hours. Before serving,
heat the soup slowly over low heat. Serves 8 bowls or 16 cups.

Submitted By SAM LEFKOWITZ On 11-29-95

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