Food recipes
Cream of Broccoli Soup (Cream Soup Process 3)
Cream of Broccoli Soup (Cream Soup Process 3) Yield: 6 qt (6 L) Ingredients: - 41�"2 qt (4.5 L) White stock, chicken or veal - 3 lb (1.5 kg) Broccoli (fresh or frozen), chopped - 12 oz (375 g) Onion, chopped fine - 9...
Cream of Broccoli Soup (Cream Soup Process 3)
Yield: 6 qt (6 L)
Ingredients:
- 41�"2 qt (4.5 L) White stock, chicken or veal
- 3 lb (1.5 kg) Broccoli (fresh or frozen), chopped
- 12 oz (375 g) Onion, chopped fine
- 9 oz (275 g) Butter, clarified
- 9 oz (275 g) Flour
- 3 pt (1.5 L) Milk, warm
- to taste Salt
- to taste White pepper
- 3 cups (750 mL) heavy cream, hot
Optional garnish:
- 6 oz (175 g) Low broccoli florets, cooked
Directions:
1. First, convey the stock to a boil in a weighty saucepot.
2. Next, include the broccoli and onion. (Optional: Veggies may possibly be sweated in butter 1st to acquire flavors.).
3. Then, simmer until finally the greens are gentle. Do not overcook or the broccoli will get rid of its fresh, green coloration.
4. Then, blend the butter and flour inside a saucepan to create a roux. Cook the roux a couple minutes, nevertheless do not permit it shade. Interesting the roux a bit. (Be aware: Beurre manié may possibly be made use of as an alternative of roux.).
5. Then, beat the roux into the soup. Simmer until no starch flavor stays.
6. Then, go the soup in the course of a food mill, then throughout a fantastic china cap or cheesecloth.
7. Then, include adequate very hot milk to deliver the soup to correct regularity.
8. Then, heat the soup once again, however do not permit it boil.
9. Then, time to taste.
10. Finally, at support period, include the heavy cream. If preferred, incorporate the garnish.
Yield: 6 qt (6 L)
Ingredients:
- 41�"2 qt (4.5 L) White stock, chicken or veal
- 3 lb (1.5 kg) Broccoli (fresh or frozen), chopped
- 12 oz (375 g) Onion, chopped fine
- 9 oz (275 g) Butter, clarified
- 9 oz (275 g) Flour
- 3 pt (1.5 L) Milk, warm
- to taste Salt
- to taste White pepper
- 3 cups (750 mL) heavy cream, hot
Optional garnish:
- 6 oz (175 g) Low broccoli florets, cooked
Directions:
1. First, convey the stock to a boil in a weighty saucepot.
2. Next, include the broccoli and onion. (Optional: Veggies may possibly be sweated in butter 1st to acquire flavors.).
3. Then, simmer until finally the greens are gentle. Do not overcook or the broccoli will get rid of its fresh, green coloration.
4. Then, blend the butter and flour inside a saucepan to create a roux. Cook the roux a couple minutes, nevertheless do not permit it shade. Interesting the roux a bit. (Be aware: Beurre manié may possibly be made use of as an alternative of roux.).
5. Then, beat the roux into the soup. Simmer until no starch flavor stays.
6. Then, go the soup in the course of a food mill, then throughout a fantastic china cap or cheesecloth.
7. Then, include adequate very hot milk to deliver the soup to correct regularity.
8. Then, heat the soup once again, however do not permit it boil.
9. Then, time to taste.
10. Finally, at support period, include the heavy cream. If preferred, incorporate the garnish.