~ Forced Forsythia
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CREAM OF BROCCOLI CHEESE CHOWDER
~ a rich Lenten soup
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1 stick unsalted butter
1 bunch cleaned and chopped leeks
1 medium chopped sweet onion
2 minced cloves garlic
4 chopped celery stalks, including leaves
3 quarts organic chicken broth
6 chopped carrots
1 pound scrubbed wedge sliced red-skin potatoes
1 large bunch chopped broccoli
1 chopped red pepper
1 chopped green pepper
1 bunch chopped parsley
2 tsp. Hungarian Sweet paprika
1 heaping Tbsp. sweet basil
1 tsp. Lawry's Seasoned Pepper
1/2 cup cornstarch
6 cups milk or half & half
Velveeta cheese
- Melt butter in large stockpot. Saute leeks, onion & garlic until transparent. Add celery and cook for 5 minutes.
- Pour in broth and bring to boil. Add carrots, potatoes, red & green pepper, parsley, paprika, basil and pepper. Cover and simmer 20 minutes. Add broccoli and simmer another 5 minutes.
- Mix 1/2 cup of cornstarch in 2 cups half & half or milk. Add to soup, stirring constantly. Bring to light boil and add remaining milk or half & half. Reduce heat and finish with crumpled 6-inch piece of Velveeta cheese, stirring until melted. Adjust seasonings. Do not boil.
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