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Broccoli Bisque

RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * BROCCOLI BISQUE Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 lb Broccoli (fresh), -trimmed and cut up -(okay to use more) 4 c Chicken broth -(2 cans of canned broth, -or use fresh stock) 1 md Onion 2 tb Butter 1 t Salt 2 ts Curry powder (or less) 1 d Pepper 2 tb Lime juice 8 Lemon slices, (optional) 1/2 c Sour cream 1 tb Chives, snipped -(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 about 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. NOTES: * A broccoli soup (hot or cold) -- This recipe is from my mom. It’s been a hit every time she or I have served it. It is rather spicy - not for the timid or faint-of-heart. * You can refrigerate unused portions for serving later, but it doesn't keep well for long. I like to blend it pretty well, so that the texture is quite smooth. Some people like it a little chunkier. : Difficulty: easy. : Time: 45 minutes. : Precision: approximate measurement OK. : Andy Shore : Adobe Systems Incorporated, Palo Alto, California : [email protected] : {decwrl, glacier, sun}!adobe!shore : Copyright (C) 1986 USENET Community Trust - - - - - - - - - - - - - - - - -

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