New orleans thanksgiving (part 4)

8 servings

Ingredients

Quantity Ingredient
Cream of Broccoli Soup
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1 medium Onion, chopped
3 tablespoons Butter
1 each (10oz) package broccoli, cooked and drained
4 tablespoons Chopped parsley
4 tablespoons Flour
2 cups Chicken stock (room temperature)
2 cups Half-and-half cream (at room temperature)
1 teaspoon Salt
2 tablespoons Lemon juice
⅛ teaspoon Nutmeg
x Lemon-pepper, garlic, and cayenne to taste
x Parsley, chopped

Directions

In a heavy pot saute the onion in butter until limp. Add the broccoli and parsley and simmer for about three minutes, stirring, to prevent scorching. Sprinkle the mixture with the flour and stir until the flour is absorbed, approximately 2 minutes. Transfer the mixture to a blender. Add enough chicken stock to fill blender =BE capacity and blend until liquefied. Return the blended mixture to the pan and add the remaining liquids and the seasonings. Simmer the soup for 5 minutes. Served hot, garnished with parsley.

Serves 6.

Cream of Asparagus Soup

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1 large bunch asparagus (50 spears) 1 large onion, chopped

2 tablespoons butter

7 cups chicken stock

½ teaspoon lemon juice

2 cups half-and-half cream

X salt and pepper to taste

Trim tough ends off asparagus. Steam asparagus until crisp tender.

Trim off tips, about 1 to 1½ inches and set aside. Saute onions in butter, add stock, lemon juice and asparagus spears and simmer, uncovered, for about 20 minutes. Remove asparagus with slotted spoon and place in blender with about half of the water. Puree and pour back into pot. Add cream, salt and pepper, and asparagus tips and heat to serve. Garnish with mint.

Serves 8.

Oyster and Artichoke Soup

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½ cup butter

2 bunches green onions, chopped 3 ribs celery, chopped

3 cloves garlic, pressed

2 (14 oz) cans artichoke hearts, washed, drained, & quartered 3 tablespoons flour

1-1 ½ quarts chicken stock

X Cayenne to taste

1 teaspoon salt

1 tablespoon Worcestershire sauce ¼ teaspoon thyme

1 quart oysters, drained and chopped (reserve liquor) ⅓ cup sherry

1 cup half-and-half cream

1 cup milk

In a heavy 4-quart pot melt the butter over medium heat. Add the green onion, celery, and garlic and saute until soft. Add the artichokes. Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let the flour brown. Gradually add the stock, stirring constantly. Add the cayenne, salt, Worcestershire sauce, and thyme. Simmer the mixture, covered, for 1 hour. Add the oysters, oyster liquor, and sherry and simmer for 10 minutes. Do not allow the soup to boil. Stir in the cream and milk. Cool and refrigerate for at least 8 hours. Before serving, heat the soup slowly over low heat. Serves 8 bowls or 16 cups.

Submitted By SAM LEFKOWITZ On 11-29-95

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