Two Soups

From: (Stephanie da Silva)

Date: Wed, 18 Aug 1993 20:01:51 GMT

From The Best of Food and Wine Collection

Broccoli, Onion and Cheese Soup

5 tablespoons butter
2 large Bermuda onions, thinly sliced
1/4 teaspoon freshly ground black pepper
3 sprigs of fresh thyme
1 tablespoon sugar
1/4 cup sweet white wine
3 cups chicken stock
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1/4 teaspoon dry mustard
1/8 teaspoon freshly grated nutmet
dash of cayenne
1/2 pound Jarlsberg cheese, grated
1/2 cup grated Gruyere cheese
1 bunch of broccoli, separated into 1 1/2 inch florets (about 4 cups)
1 red bell pepper, cut into 1/4 inch dice

In a large flameproof casserole, melt 2 tablespoons of the butter over 
moderately high heat.  Add the onions, black pepper, thyme and sugar.
Reduce the heat to moderately low, place a circle of waxed paper directly 
over the top of the onions and cover tightly with a lid.  Simmer, stirring 
occasionally, until the onions are very soft and golden, about 1 hour and 
15 minutes.

Remove the cover and the waxed paper and increase the heat to moderate.
Cook until the onions are golden brown, about 25 minutes.

Add the wine and boil until reduced by half, about 5 minutes.  Add the
chicken stock and 2 cups of water.  Bring to a boil and simmer for 15

In a large saucepan, melt the remaining 3 tablespoons butter over moderate 
heat.  Whisk in the flour and cook, stirring, for 2 minutes without
browning.  Whisk in the milk, cream, dry mustard, nutmeg and cayenne and
bring to a boil.  Boil, stirring, for 2 minutes.  Remove from heat and
stir in the Jarlsberg and Gruyere until smooth.

Scrape the cheese mixture into the hot soup, add the broccoli and cook
until crisp-tender, about 8 minutes.  Stir in the red pepper and cook
until heated through, about 2 minutes.

Spinach Soup

4 tablespoons butter
1 large onion, minced
3 pounds fresh spinach, stemmed
2 cups chicken broth
2 cups low fat milk
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Thin slice of lemon and minced chives, for garnish

In a large saucepan, melt the butter over moderate heat.  Add the onion
and reduce the heat to low.  Cook until softened but not browned, about
10 minutes.

Increase heat to moderate and add the spinach leaves by the handful,
stirring to wilt them before adding the next handful.  When all the
spinach has been added, cook for about 1 minute to completely soften
the spinach.

In a food processor, puree the soup in batches until smooth.  Return 
the soup to the pan and stir in the stock and milk.  Simmer over moderate
heat until heated through.  Season with the salt and pepper.  Serve in
soup bowls, garnished with a slice of lemon and a sprinkling of chives.


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