SOUP RECIPES
-1- BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP
2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli
1 sm. onion, finely chopped
2 tbsp. butter
1 qt. chicken stock or broth
1/2 c. heavy cream, warmed
Salt and pepper
Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly.
Cool. Set aside. If using broccoli: Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a
large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli, cover and cook 3 minutes. Stir
in stock or broth, heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until
smooth; return mixture to saucepan; stirring until smooth. Simmer, covered until broccoli is tender, about 30
minutes. Remove from heat, cool slightly. Puree in electric blender, return to saucepan. Blend cream into
soup. Taste and salt and pepper if needed. Serve.
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-2- BROCCOLI SOUP
8 strips bacon
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, chopped
fine
Onion (chopped)
Garlic (optional)
Boil frozen mixed vegetables and broccoli (chopped fine). Set aside to drain. Fry bacon until crispy. Set aside
bacon. Pour enough bacon grease in soup pan to cover bottom of pan. Simmer onions until clear. Mix 1/4 cup
flour. Then add 4 cups milk. Stir well. Add vegetables and bacon. Simmer until soup is thickened. Salt and
pepper to taste. This soup has better flavor when eaten the next day.
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-3- BROCCOLI SOUP
1 bunch broccoli
1 c. chopped celery
1 c. chopped onion
1/8 to 1/4 lb. Velveeta cheese
3 c. milk (2% or 1%)
--SAUCE:--
3/4 c. flour
2 c. milk
Cook broccoli until tender. Drain off water. Add 3 cups milk. Add cheese. Mix 3/4 cup flour into 2 cups
milk for sauce (may use more flour). Add to vegetables with salt and pepper to taste. Cook 15 to 20 minutes.
Stir frequently.
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-4- CORN CHOWDER
6 slices bacon, diced
1/2 c. finely chopped onion
2 c. diced raw potatoes
1 1/2 c. water
2 tsp. salt
1/8 tsp. pepper
2 c. cream style corn
2 tbsp. oleo, melted
2 tbsp. flour
3 c. milk
Parsley, shredded cheese, corn chips
Fry bacon until crisp. Remove bacon. Sauté onion in 2 tablespoons bacon drippings until transparent, not
brown. Cook potatoes in the water with salt, sautéed onion and bacon in covered pan until tender. Add pepper
and corn. Blend oleo and flour, stir in milk and cook until slightly thickened. Add to corn mixture: sprinkle
parsley, shredded cheese or chips over the top. Serve immediately and piping hot. Makes 6 servings.
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-5- GERMAN SAUSAGE CHOWDER
1 lb. (8 links) fully cooked bratwurst
or knackwurst* cut into 1/2 inch pieces
2 med. (2 c.) potatoes, peeled and
chopped
1 med. (1/2 c.) onion, chopped
1 sm. (4 c.) cabbage, shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shredded
Snipped parsley
In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of
water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender.
Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir
remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until
thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage
may also be used
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