"Ema Nymton" > wrote in message
...
> On 6/23/2013 6:35 AM, Gary wrote:
>
>> Thanks for that, Cheryl. Very similar to what I make but I'll try yours
>> next
>> time. I love cheesy cream of broccoli soup.
>>
>> For me, I would only blend 1/2 of the chopped broccoli. I like some
>> chunks
>> in my soup.
>>
>> Also important (to me) is to use a good strong homemade chicken broth. I
>> hate the cheap watery broth that comes in cans or boxes and I've tried
>> several brands.
>>
>> Also (see recipe above), I don't have any "bat leaf" but a bay leaf would
>> probably suffice. ;-)
>>
>> The first time (years ago) that I made this, I used the recipe on the
>> back
>> of a box of Lipton's Chicken Noodle soup. I know....TIAD for some but it
>> tasted pretty good.
>>
>> - one package of Lipton Chicken noodle soup mix
>> - 3 cups of chicken broth rather than 4 cups of water
>> - one 10 oz box of frozen chopped broccoli
>> - 2 slices of american cheese product. that was my own addition to make
>> it
>> cheesy.
>>
>> Since then, I make my own from scratch. I'll try your recipe next time.
>>
>> G.
>
> We had a guy in this group who shared his recipe with us. Not sure if it
> has been posted, recently, we have been busy so I have missed reading the
> group.
>
> Becca
>
>
> Pastorio's Cream of "Anything" soup.
>
> This is a basic formula for any cream soup. It's roux-based and cream
> gets added at the end. It can be made with milk, and I've seen it that
> way, but the richness of cream just makes it better.
>
> 1 large onion, coarsely chopped
> 2 ribs celery coarsely chopped
> 6 ounces butter (1 1/2 sticks)
> 6 ounces flour (about 1 1/2 cups)
> 1 gallon chicken stock
> 1 pound of "anything" (see below)
> 1 pint heavy cream
>
> Saute the onion and celery in butter in large saucepan or small
> stockpot
> until sweated. Add flour, stir in well and cook for about 5 minutes.
> Whisk in stock and simmer for 30 minutes, skimming occasionally. Add
> solids, return to boil, reduce heat to simmer for 20-30 minutes. Add
> cream, correct/add seasonings. Leave chunky or puree with wand or
> countertop blender. Serve.
>
> "Anything" can be mushrooms, diced chicken or turkey, asparagus, onion
> or leek, green beans, broccoli, winter squash, tomato pulp,
> cauliflower,
> artichoke hearts, shrimp, carrots, lobster, roasted garlic puree, or
> whatever... Or some interesting combination. Also can add rice or
> pasta
> to extend. Cheeses. A little chopped bacon. Substitute part lard or
> bacon fat for the butter. Olive oil instead. Yogurt for part of the
> cream (in which case, add more butter).

It works well too I use Bob's recipe for my soups He died of course but
left a nice memory

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