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VELVET VEGETABLE SOUP

Category:    Soups, Desserts
Yield:6 servings
 
      1    Head broccoli                       2 tb Olive oil
      4 c  Rough chopped * any                 1    Stalk cellery, chopped
           Vegetables                          1    Carrot, chopped
      1 c  Onions, chopped                          Salt,
      1 lg Baking potato, scrubbed                  Pepper,
           And diced                         1/2 ts Thyme,
      3 c  Packages Herb-Ox low                     Tarragon
           Salt chicken stock             
 
  Saute onions, carrots and celery in large pot with oil. Saute until
  translucent, then carmelized (turns light brown. Add chopped vegetables,
  water to cover vegetables. Add chicken packets, stir in thyme, and pepper
  and bring to boil. Lower heat and simmer for 30-45 minutes.
  
  Place in blender a cup or so at a time. Puree each batch and empty into
  large bowl. Rinse pot, replace soup mixture and again bring to simmer again
  for a few minutes, stirring occassionally.
  
  Note: At this stage, we allow the mixture to sit until it cools slightly
  and divide the soup into 3 equal portions. The soup freeezs excellently and
  we do that with 2 of the portions.
  
  Variations: Place the basic soup into a pot. Simmer and bring to a boil.
  Add a quarter cup of milk either regular or skimmed) and bring to boil
  again.  To add texture to the mix, add diced potatoes and carrots. *Serve
  with a pinch of dried tarragon*. A a dollop of no fat yogurt adds
  additional smoothness.
  
  If desired, substitute 1/2 cup of cooked fucilli instead of the potato. You
  may also substitute frozen corn or peas.
  
  From "Chef Paul Prudhomme's Louisiana Kitchen",  William Morrow and Co.,
  Inc, NY, 1984, p. 88.
 

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