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The Cook Stove / Soups





From the Kitchen of Chef Cody T. Douglas The Art of Flavor

Ingredients Quantity Procedure
Broccoli Heads
3 Wash & cut (set aside)
Onions
1/2 Red Med dice
Carrot
1
Slice on diagonal thin
Celery
1
Slice on diagonal thin
Butter
3 Tbls
Melt over med-low heat in stock pot
Add onion, carrot, celery-sweat until tender-5 min.
Salt 1/2 tsp Add
Pepper 1/2 tsp
Add & mix, cook 5 min
Flour 2 Tbls
Add & mix, cook 3 min
Vegetable Stock 32 oz

Add 8 oz & mix, let simmer 3 min, add remaining stock.
Increase heat to med
Add broccoli, low boil for 30 min
Remove from heat-using a hand masher/food processor/boat motor, blend until desired consistency & texture
Half & Half 1 cup

Return to low heat, slowly add cream & sour cream, stirring
Sour Cream 4 oz until blended.
Cheesy Soup:




Extra Sharp Cheddar or Smoked Gouda









In a separate bowl, grate cheese, temper with one cup of broth, wisk until smooth & blended, add to stock and wisk. How cheesy do you want it? 1/2 to 1 cup should do.
Reminders:



A sauce will never reach its full thickness until it comes to a boil (light simmer).
Serving Suggestions-
Ladle soup into serving bowl and top with croutons and fresh basil.
Side Dish-
Garlic toast
Tossed green salad
Ceasar salad
Wine-
Merlot or Syrah (I prefer a northern Calif. wine)
Alternatives:
Any other green or white vegetable may be used instead of broccoli.

 
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