I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
o low and cook until soup has thickened, whisking often.
In a large soup pot, melt butter. Saute onion, celery, cauliflower and potatoes over low heat until soft. Add stock, milk, nutmeg and pepper. Bring mixture to a simmer. Let simmer until vegetables are tender, about 5 minutes. Puree soup in batches in a blender; return to the pot and bring to a boil. Turn off heat. Gradually add the Cheddar. Gradually reheat soup, stirring, being careful not to boil. Add the sherry, mustard and Tabasco and Worcestershire sauces to taste. Garnish with croutons and more shredded cheese. Yield: 6 to 8 servings.
at in large sauce or soup pan over medium heat.
Melt butter in a large saucepan; saute celery, carrot and onion until tender.
Add flour and blend well.
Add chicken broth and cook until thickened.
Add cheese; stir until melted.
Stir in half and half and milk (for thicker soup, reduce half and half by 1/2 cup).
Add seasonings and bacon.
Heat, but do not boil, and serve.
Serves 4 to 6.
void curdling, do not allow soup to boil after cheese is
In a small bowl mix together soup and milk, remember if you want a thicker soup use less milk.
In a large saucepan, melt margarine over medium heat, then add onion and cook until soft.
Then add roast beef and stir until heated through.
Add soup/milk mixture and stir well.
If using the red pepper flakes add now,cook and stir for about 10 minutes or until heated through.
In 4-quart saucepan over high heat bring to boil first 7 ingredients.
Reduce heat to low and cover.
Simmer 15 minutes or until potatoes are tender.\tDO NOT DRAIN.
In a cup stir flour and 1/2 cup milk until smooth.\tPour mixture slowly into soup, stirring until thickened.
Add remaining milk and cheese, stirring until cheese melts.
DO NOT BOIL.
n the Greek yogurt and cheddar cheese until well blended. Use
lorets and set aside., Puree soup in blender or food processor
mooth.
Gradually stir into soup until blended.
Stir remaining
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
In a large soup/stock pot brown ground beef and drain fat; set aside.
Saute onions and celery. Add beef and stir.
Add all other ingredients except macaroni.
Bring to a boil.
Reduce heat and simmer for 1 1/2 to 2 hours.
During last 1/2 hour add macaroni; stir occasionally.
ow heat, add fontina and cheddar and cook until melted.
In a Dutch oven, melt butter and saute onion, seasoned salt, and garlic powder with parsley until onion is tender.
Stir in flour.
Gradually whisk in milk.
Bring to a boil.
Reduce heat; simmer 5 minutes or until thickened.
Stir in chicken broth and beer.
Return to a boil.
Add broccoli; reduce heat and add Cheddar cheese.
Stir until cheese is melted.
inse before adding to a recipe to rid them of some
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
uick pulses to get the soup moving before leaving it on
Make the Farfel Recipe first.
In a bowl,