Soups Are Sure to Satisfy
January 2, 2010
BEST BROCCOLI SOUP
2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt
In a Dutch oven or soup kettle, bring water to a boil. Add broccoli, celery and carrots; boil 2-3 minutes. Drain; set vegetables aside. In the same kettle, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Yield: 6-8 servings (2 quarts).
CREAMY VEGETABLE SOUP
3 cups thinly sliced carrots
1 cup chopped onion
2/3 cup chopped celery
1-1/2 cups diced peeled potatoes
1 garlic clove, minced
1/2 teaspoon sugar
2 teaspoons cooking oil
4 cups chicken broth
Dash ground nutmeg
Pepper to taste
In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through. Yield: 4 servings (1-1/2 quarts).
VEGETABLE BEEF SOUP
1 beef chuck roast (2-1/2 to 3 pounds)
4 quarts water
1 cup pearl barley
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1 tablespoon salt
1 teaspoon pepper
1 can (28 ounces) tomatoes with liquid, cut up
1-1/2 cups chopped carrots
1 bag (16 ounces) frozen mixed vegetables
1/4 cup minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon garlic salt
Place roast in a large Dutch oven or soup kettle. Add water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour and 15 minutes or until meat is tender. Remove meat; cool. Cut into bite-size pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield: 15-20 servings (6 quarts).
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