Shallots and Tarragon Soup
cups chicken broth
8 large shallots in thin slices
1/2 teaspoon dried tarragon
2 celery stalks chopped with leaves
1/2 teaspoon salt
1 cup heavy cream
pepper to taste
|In a saucepan, put
chicken broth, shallots and tarragon and celery. Bring to a boil.
Simmer, cover for 45 minutes in low heat. Into blender container
ladle half of mixture, cover and at high speed, blend until
smooth. Repeat with other half. In a bowl beat the cream and
yolks. Stir into the soup. Reheat the soup stirring until yolk
are cooked. Do not boil. Serve hot, garnish with chives and
paprika. Makes 6 servings.
Cream of Broccoli Soup with Chedar Cheese
3 tablespoons butter
2 tablespoons finely chopped onion
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon granulated garlic
2 chicken bouillon cubes
1 1/2 cup boiling water
2 cups shredded Cheddar cheese
1 cup cooked finely chopped broccoli
|Cook onions in
butter until tender. Blend in flour and seasonings and cook 3 to
4 minutes, stirring constantly. Add boiling water and bouillon
cubes and cook slowly until thick, stir in the milk until smooth.
Add the cheese and broccoli and heat through. Garnish with fresh
chopped parsley. Serves 6.
cloves garlic, crushed
1 tablespoon oleo
2 (13 3/4 ounces) cans College Inn Broth
8 oz. fresh or frozen tortellini
ounce) can corn
1 (14 1/2ounce) can tomato sauce
1 (14 1/2 ounce) can tomato bits
pepper to taste (optional)
|In large saucepan
over medium high heat, cook garlic in oleo for 2 to 3 minutes.
Add broth and tortellini. Heat to boil and reduce heat and
simmer 10 minutes. Add corn and tomato and simmer 5 minutes more.
Season with pepper (optional). Serve topped with cheese. Works
good in crockpot. Serves 6.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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