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Broccoli Cheese Soup |
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Excellent Broccoli Cheese Soup
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Submitted By: NATHAN TRUAX
Photo By: MANDAPANDA616
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170 g butter
95 g all-purpose flour
2135 ml chicken stock
2135 ml milk
6 g salt
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4 g white pepper
460 g fresh broccoli florets
680 g processed cheese, shredded
340 g shredded Cheddar cheese
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| 1. | Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes. |
| 2. | Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside. |
| 3. | Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes. |
| ALL RIGHTS RESERVED © 2012 Allrecipes.com | Printed from Allrecipes.com 7/4/2012 |
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Clam Chowder Soup |
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My Best Clam Chowder
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Submitted By: PIONEERGIRL
Photo By: DEJAVU1669
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3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
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3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste
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| 1. | Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender. |
| 2. | Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. |
| 3. | Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper. |
| ALL RIGHTS RESERVED © 2012 Allrecipes.com | Printed from Allrecipes.com 7/4/2012 |
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