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Two Soups
Two Soups
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 18 Aug 1993 20:01:51 GMT
From The Best of Food and Wine Collection
Broccoli, Onion and Cheese Soup
5
2
1
3
1
1
3
3
1
1
1
1
tablespoons butter
large Bermuda onions, thinly sliced
/4 teaspoon freshly ground black pepper
sprigs of fresh thyme
tablespoon sugar
/4 cup sweet white wine
cups chicken stock
tablespoons all-purpose flour
1/2 cups milk
/2 cup heavy cream
/4 teaspoon dry mustard
/8 teaspoon freshly grated nutmet
dash of cayenne
1
1
1
1
/2 pound Jarlsberg cheese, grated
/2 cup grated Gruyere cheese
bunch of broccoli, separated into 1 1/2 inch florets (about 4 cups)
red bell pepper, cut into 1/4 inch dice
In a large flameproof casserole, melt 2 tablespoons of the butter over
moderately high heat. Add the onions, black pepper, thyme and sugar.
Reduce the heat to moderately low, place a circle of waxed paper directly
over the top of the onions and cover tightly with a lid. Simmer, stirring
occasionally, until the onions are very soft and golden, about 1 hour and
15 minutes.
Remove the cover and the waxed paper and increase the heat to moderate.
Cook until the onions are golden brown, about 25 minutes.
Add the wine and boil until reduced by half, about 5 minutes. Add the
chicken stock and 2 cups of water. Bring to a boil and simmer for 15
minutes.
In a large saucepan, melt the remaining 3 tablespoons butter over moderate
heat. Whisk in the flour and cook, stirring, for 2 minutes without
browning. Whisk in the milk, cream, dry mustard, nutmeg and cayenne and
http://www.cs.cmu.edu/~mjw/recipes/soup/sds-2-soups.html (1 of 2) [12/17/1999 12:05:11 PM]
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