Cream broccoli soup, caliente
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Double-strength chicken broth |
| 1 | cup | Chopped fresh broccoli or frozen chopped broccoli; thawed & drained |
| 2 | tablespoons | Unsalted butter |
| 1 | medium | Onion; coarsely chopped |
| 1 | Fresh Jalapeno or Serrano chiles; finely minced (or more) | |
| Salt to taste | ||
| 1 | cup | Whipping cream |
| 2 | Egg yolks | |
| tablespoon | Caribe (crushed N. New Mexico | |
Directions
Place broth in a medium, heavy saucepan. Add broccoli, cover and bring to a simmer. Meanwhile, melt butter in a small skillet, add onion and cook until lightly browned. Add onion mixture to broccoli-broth mixture, cover and simmer about 30 minutes or until onion is very soft. While mixture is still hot, process in a food processor or blender until smoothly pureed. Add jalapeno or serrano chiles, taste, and adjust seasonings, adding salt if desired. Return soup to pan and place over very low heat. Beat cream and egg yolks together, pour into soup in a very thin stream, stirring constantly. Cook, stirring, until soup coats a wooden spoon in a fine film; do not let soup boil, or it may curdle. Immediately pour soup into soup cups, sprinkle with caribe and serve piping hot. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .