Winter is "soup time"! These are recipes from my cookbook. Enjoy!
about 2 # fresh broccoli crowns, cut into florets
3 carrots, peeled cut into chunks
2 c. water
2 chicken bullion cubes, or “Better than Bouillon” equivalent
Cook in a large covered pot until vegetables are tender.
Mash a little with a potato masher.
While vegetables are cooking, make a white sauce:
1/2 c. real butter
1/2 c. flour
4 c. milk
1 pound Velveeta-type cheese, cut into chunks
additional 1 ½ c. milk
Melt butter in sauce pan. Stir in flour until smooth. Gradually add milk, stirring constantly until thick. Cook for 1 minute. Remove from heat, add cheese. Stir to melt. Add to the cooked vegetables along with the additional 1 ½ c. milk. Salt and pepper to taste. Serves 8
CAULIFLOWER CHEESE SOUP
Substitute 2 small heads of cauliflower cut into florets for the broccoli. Add 3 T. chopped fresh parsley. Serves 6-8
CREAM OF CAULIFLOWER SOUP
Make the Cauliflower Cheese Soup, but omit the cheese and the additional 1 ½ c. milk. Add 3 T. chopped fresh parsley. Serves 6
CREAM OF POTATO SOUP
8 medium peeled, quartered potatoes
2 carrots, peeled and cut into chunks
2-3 celery ribs, diced
½ c. chopped onion
3 T. chopped fresh parsley
2 c. cooked ham or 6 strips of bacon cooked and crumbled, optional
In a large soup kettle, cover veggies with just enough water to cover them and cook till soft. Mash lightly. Make ½ recipe white sauce, omitting cheese and additional milk. Add to cooked veggies. Cooked ham or bacon can be added, if desired. Salt and pepper to taste. Serves 6
Always start out with a larger pot than what you think you need.—Julia Child
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