BROCCOLI BISQUE
A broccoli soup - hot or cold
This recipe is from my mom. It's been a hit every time
she or I have served it. It is rather spicy - not for the
timid or faint-of-heart.
Ingredients
(Serves 8)
- 550 g fresh broccoli,
trimmed and cut up. Using slightly more is fine.
- 1 liter chicken broth
(2 cans of canned broth, or use fresh stock)
- 1 medium onion
- 20 g butter
- 5 ml salt
- 5-10 ml curry powder
- 1 dash pepper
- 30 ml lime juice
- 8 lemon slices,
(optional)
- 125 ml sour cream
- 1 g snipped chives,
(optional)
Procedure
-
Place the cut broccoli in a large saucepan along with
the broth, onion, butter, salt, curry powder, and pepper.
-
Bring to a boil. Reduce heat and simmer, covered, for
8 to 12 minutes or until broccoli is just tender.
-
Place
300 to 400 ml
of the mixture at a time into a
blender container. Cover and blend until smooth.
Pour into bowl or another large pan. Repeat with remaining
mixture.
Be careful. The hot liquid may scald you.
-
Stir in the lime juice.
-
Now you can either cover and refrigerate at least 4 hours
to serve cold (great in warm weather),
or you can go right ahead and serve it hot (great in cold weather).
Once ladled out, you can garnish with a thin slice of lemon,
a small dollop or sour cream, and a sprinkling of chives.
Notes
You can refrigerate unused portions for serving later, but
it doesn't keep well for long. I like to blend it pretty well,
so that the texture is quite smooth. Some people like it
a little chunkier.
Rating
Difficulty:
easy.
Time:
45 minutes.
Precision:
approximate measurement OK.
Contributor
Andy Shore
Adobe Systems Incorporated, Palo Alto, California
shore@adobe.UUCP
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Recipe last modified: 9 Apr 86
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From: shore@adobe (Andrew Shore)
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Subject: RECIPE: Broccoli bisque
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Date: 4 Jul 86 03:38:21 GMT
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