[Sca-cooks] Soup du Jour

[joan lulay]

--
[ Picked text/plain from multipart/alternative ]

If you like cream soups you have to try this Garden Chowder. I got the recipe from a friend of mine who works in the little cafe at a local Apple Orchard.
1/2 cup chopped green pepper,1/2 cup chopped onion, 1/4 cup butter, 1 cup diced potato, 1 cup diced celery, 1 cup diced cauliflower, 1 cup diced broccoli, 1/2 cup flour, 2 cups milk, 3 cups water, 3 cubes chicken bullion, about a tablespoon of parsley (if using dried), 3 cups cheddar cheese.

saute peppers and onions until tender, add vegetables, water, bouillon, bring to a boil, reduce heat cover and simmer for about 20 minutes or until vegetables are tender.  Combine flour and milk untill smooth, stir into pot of vegi's bring it back to a boil, stir for a few minutes add parsley salt and pepper to taste.  Just before serving add the cheddar cheese stir until melted.

This is one of the only ways I can get my kids to actually eat vegetables. I usually double or triple the recipe for my house (but then my friends always seem to drop by at dinner time, curious.)

Siobhan


 Laura L wrote: my favorite experience with Soup du Jour was in my college dining hall.
There was a sign over the soup that said "Soup du Jour." OK, fair enough (I
could tell it was a cream soup, but not what kind)... I asked one of the
staff what the soup of the day was... she said "Soup du Jour." Well, yes, of
course, the soup of the day is the soup du jour...I tried a different
tack... "what *kind* of soup is the Soup du Jour?"... "its the soup of the
day." I went through this rigmarole with 2 other people before I just
went into the kitchen (we had a *very* open dining hall at a fairly small
college, and students were sort of encouraged to be curious, as long as they
weren't in the way). I found the head chef, asked him what the soup de jour
was, and he told me it was a cream of mushroom, onion and cauliflower... a
kind of a "clean out the fridge thing." It certainly was good, but then, I'm
a sucker for cream soups!

(these are some of the same people I taught how to make huge vats of grits
without them being too runny or the relative viscosity of "school paste."
The college was in Virginia, but the dining hall company was from somewhere
"up north," but I don't remember where.)

Laura L.
AIM: thalionar
ICQ: 13239593


-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Marilyn Traber
Sent: Thursday, September 26, 2002 8:15 AM
To: 'sca-cooks at ansteorra.org'
Subject: [Sca-cooks] RE: Sca-cooks digest, Vol 1 #2513 - 16 msgs


This message is in MIME format. Since your mail reader does not understand
this format, some or all of this message may not be legible.
--
--
[ Picked text/plain from multipart/alternative ]
Because it sounds really funny without the "de jour" after it?

margali

the quote starts here:
> > I'm sorry. I'm not sure what is wrong with "la soupe". Care to
explain?
--

_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks


Do the right thing. Because it is the right thing to do.

Perform random acts of kindness, and senseless acts of beauty.           (bumper stickers)




---------------------------------
Do you Yahoo!?
New DSL Internet Access from SBC & Yahoo!