Alpine soup for apres ski, or after coming in from the cold!
Dec 23 '99
People love this creamy light-green soup, and I've modified the original California Culinary Academy recipe to lower the fat. This soup contains healthful veggies that kids don't normally "chow down" (cauliflower, Swiss chard) yet they really suck this soup down! Recipe make 7 cups and can be easily doubled.
3 tbl butter
1 medium, chopped onion
1 stalk chopped celery
1/4 cup thinly sliced carrots
3 cups cauliflower
2 cups coarsely chopped Swiss chard (leaves only, discard stems)
1/8 tsp white pepper
1/4 tsp dried marjoram
pinch cayenne pepper powder
2 cans chicken stock (14 1/2 oz each)
1 cup evaporated skimmed milk
In a 3 quart saucepan, over medium heat, melt butter. Add onion, celery, and carrot. Cook; stirring occasionally, until soft but not browned. Mix in cauliflower, chard, pepper, marjoram and cayenne. Add broth.
Bring to a boil, reduce heat, cover, and simmer until cauliflower is very tender (10 t 12 minutes). (Can be made ahead to this point and stored in refrigerator for a day or so. Just bring it out, heat on stove and continue on with the recipe).
Whirl mixture in blender or food processor until smooth. Return to cooking pan, add evaporated skimmed milk and reheat to serving temperature. DO NOT BOIL! Taste and add salt if needed. Serve hot.
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Epinions.com ID:
vickie
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Location: Waltham, MA
Reviews written: 75
Trusted by: 113 members
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