subject: Cream of Broccoli Soup and European Cream of Barley Soup [print this page] Cream of Broccoli Soup Cream of Broccoli Soup
Ingredients
6 T. butter, divided
1/3 C. flour
3/4 C. finely chopped onions
1/2 C. finely chopped carrots
1/2 C. finely chopped celery
2 C. coarsely chopped broccoli stems and tops
1 tsp. basil
1/2 tsp. curry powder
1/2 tsp. paprika
1/2 tsp. thyme
1/2 tsp. celery seed
1 C. milk
1 C. half-and-half
2-1/2 C. vegetable or chicken stock
1/4 tsp. ground white pepper
2 dashes hot pepper sauce
Salt to taste
Preparation
To make roux, melt 3 tablespoons butter in small saucepan. Stir in flour until well blended. Cook over low heat, stirring often, for 3-5 minutes. remove from heat and set aside.
Melt remaining 3 tablespoons of butter in large, heavy pot. Add onions, carrots and celery; cook until they are beginning to get tender. Add broccoli, basil, curry powder, paprika, thyme and celery seed; cook a few minutes longer. Meanwhile, heat milk and half-and-half together.
Add stock to vegetables, bring to a boil, and reduce to a simmer. Whisk in roux until soup is thickened and smooth.
Stir in heated milk mixture, white pepper and hot pepper sauce. Simmer 10-20 minutes until flavors have blended but broccoli is not overdone.
Adjust seasonings and serve.
Serves 4-6
European Cream of Barley Soup
Ingredients
1 T. butter
1 carrot, finely chopped
1 medium onion, finely chopped
1 whole leek, finely chopped
2 stalks celery, finely chopped
5 C. chicken stock (homemade would be great, otherwise use rich canned chicken broth)
1/2 C. pearl barley
Salt and pepper to taste
3 egg yolks
1/2 C. heavy or light cream
2 T. fresh chives, finely chopped
Preparation
Melt the butter in a large saucepan and saute' the chopped carrots, onion, leek, and celery for 5 minutes. Add the chicken stock, barley, salt and pepper, simmer uncovered over medium heat for 1 hour. remove from heat.
Beat together the egg yolks and cream. Add about 1/2 half of the hot soup, and stir quickly to prevent the egg from curdling. Stir back into the hot soup and reheat, but do not boil.
Serve into deep bowls or soup plates, and sprinkle generously with finely chopped chives.
Serves 4 to 6.
Cream of Broccoli Soup and European Cream of Barley Soup
