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April 2014

Recipe – “Carrot Soup”

“Carrot Soup”

“Fare for Friends –Cookbook”

 

 

1/3                   cup butter

½                     cup onion, chopped

2                      cups carrots, thinly sliced

¼                     cup long grain rice, uncooked

3                      cups chicken stock or 3 chicken bouillon cubes dissolved in 3 cups boiling water

½                     teaspoon salt

1                      teaspoon curry powder

2                      cups milk

 

 

In a medium saucepan, saute’ onions in butter until translucent.  Add carrots and rice; toss until well coated.  Add curry and chicken stock.  Simmer until carrots are tender and rice is cooked.   Add salt, Puree, fine or coarse, 1/3 at a time in the blender or food processor.   Return to pan, add milk and heat gently.  Do not boil.   Serves 6.

Recipe – “Curried Broccoli Soup”

“Curried Broccoli Soup”

“Fare for Friends –Cookbook”

 

 

3              tablespoons butter

½             cup celery, chopped

¼             cup onions, chopped

1              bunch broccoli, chopped

½             cup chicken broth

1              cup milk

1              cup 18 % cream

1              teaspoon salt

¼             teaspoon white pepper

¼             teaspoon curry powder – or to taste

 

 

Cook onions and celery slowly in butter for about 5 minutes.  Do not brown.  Add broth and broccoli and simmer until tender.  Puree in blender or food processor.  Return to pan and add remaining ingredients.  Heat gently and serve.  Can be made in advance and reheated carefully.   Serves 6.

Recipe – “Corn Chowder”

“Corn Chowder”

“Fare for Friends –Cookbook”

 

1-1/2               cups potatoes, peeled and diced

½                     cup water

6                      slices bacon, fried and chopped

½                     cup onion, chopped

¼                     cup green pepper, chopped

1                      tablespoon butter

2                      cups creamed corn

1                      can (12 oz.) corn niblets

1                      can (10 z.) mushroom soup

salt and pepper to taste

½                     teaspoon curry

4                      cups whole milk or 10 % cream

 

Cook potatoes in ½ cup water until tender.  Drain.  Saute’ onion and green pepper in butter until soft.  In large pot, combine all ingredients except the bacon.   Heat thoroughly.  Serve with bacon on top.

Serves 8.

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