 | ||||||
| ||||||
Broccoli Bisque
1 1/4 lbs. fresh broccoli, trimmed and cut up. Using slightly more is fine.
4 c. chicken broth (2 cans of canned broth, or use fresh stock)
1 medium onion
2 Tbsp. butter
1 tsp. salt
2 tsp. curry powder
1 dash pepper
2 Tbsp. lime juice
8 lemon slices, (optional)
1/2 c. sour cream
1 Tbsp. snipped chives, (optional)
Place the cut broccoli in a large saucepan along with the broth, onion, butter, salt, curry powder, and pepper. Bring to a boil. Reduce heat and simmer, covered, for 8 to 12 minutes or until broccoli is just tender. Place 1 1/2 to 2 cups of the mixture at a time into a blender container. Cover and blend until smooth. Pour into bowl or another large pan. Repeat with remaining mixture. Be careful. The hot liquid may scald you. Stir in the lime juice. Now you can either cover and refrigerate at least 4 hours to serve cold (great in warm weather), or you can go right ahead and serve it hot (great in cold weather). Once ladled out, you can garnish with a thin slice of lemon, a small dollop or sour cream, and a sprinkling of chives. Serves 8.
Cheese - milk's leap toward immortality.
~Clifton Fadiman
According to the U.S. Department of Agriculture, Americans eat more than 22 pounds of tomatoes every year. More than half this amount is eaten in the form of ketchup and tomato sauce.
