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Break broccoli into pieces and turn in the butter.
Add stock and bring to boil.
Cook until tender (about 15 minutes).
Put in blender or sieve.
Thin down with milk or cream.
Season and sprinkle with parmesan.
Chinese Cabbage SoupIngredients:
Brown the ginger in oil for 1 minute.
Add cabbage and stock.
Bring to boil and simmer for 5-6 minutes.
Cullen Skink (Stew Soup)Ingredients:
Add the haddock in small pieces, the diced potato and bay leaf.
Bring to the boil and simmer for 20 minutes.
Mix the flour and butter together with a fork and then add to the liquid.
Bring to the boil, add salt and black pepper, scatter over some chopped parsley and serve.
Cook in butter till soft.
Add the flour and stock and season well.
Bring to the boil, simmer for 5 minutes and then sieve.
Reheat, adjust seasoning and add a little cream if desired.
Wash parsley, chop coarsely, add to soup with onions.
Simmer for 1/2 hour.
Meanwhile, put diced potatoes in small saucepan with milk, simmer until cooked.
Sieve soup, rinse pan, melt margarine in it.
Take pan off heat, stir in flour, add sieved soup.
Stir over moderate heat until boiling point.
Simmer, then season with salt and pepper.
Stir in diced potatoes.
Serve with hot rolls.
Peas and Egg Drop SoupIngredients:
Bring to boil for 1 minute.
Take off heat and add eggs, stirring until they separate in strands.
Brush pumpkin with oil, season with salt and pepper and bake in oven for 25 minutes at 200 degrees F.
When softened, remove skin and chop.
Add to pot, with nutmeg, milk, stock and parsley.
Cook for 30 minutes, then liquidize.
Serve with a swirl of cream.
Watercress and Water Chestnut SoupIngredients:
Cut in half.
Halve the water chestnuts.
Bring all the ingredients to the boil and simmer; covered, for 30 minutes.
Such quick cooking retains much of the vitamins of the ingredients.
Page Last Updated - 09/06/2008