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Two Soups
bring to a boil. Boil, stirring, for 2 minutes. Remove from heat and
stir in the Jarlsberg and Gruyere until smooth.
Scrape the cheese mixture into the hot soup, add the broccoli and cook
until crisp-tender, about 8 minutes. Stir in the red pepper and cook
until heated through, about 2 minutes.
Spinach Soup
4
1
3
2
2
1
1
tablespoons butter
large onion, minced
pounds fresh spinach, stemmed
cups chicken broth
cups low fat milk
teaspoon salt
/2 teaspoon freshly ground pepper
Thin slice of lemon and minced chives, for garnish
In a large saucepan, melt the butter over moderate heat. Add the onion
and reduce the heat to low. Cook until softened but not browned, about
10 minutes.
Increase heat to moderate and add the spinach leaves by the handful,
stirring to wilt them before adding the next handful. When all the
spinach has been added, cook for about 1 minute to completely soften
the spinach.
In a food processor, puree the soup in batches until smooth. Return
the soup to the pan and stir in the stock and milk. Simmer over moderate
heat until heated through. Season with the salt and pepper. Serve in
soup bowls, garnished with a slice of lemon and a sprinkling of chives.
mara
http://www.cs.cmu.edu/~mjw/recipes/soup/sds-2-soups.html (2 of 2) [12/17/1999 12:05:11 PM]
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