Swirl of cream decorates the green of lush broccoli soup


April 08, 1992|By Sherrie Ruhl | Sherrie Ruhl,Staff Writer

Cream of broccoli soup makes an elegant first course. This recipe is for Lonnie Harrison of Bel Air. "I've had this recipe for many years and everyone who tries it likes it, even kids," writes Mary Dalnekoff of Columbia. Garnish it with a swirl of yogurt, sour cream or whipping cream. This is easy to do; simply fill a clean squeeze-type ketchup or mustard jar with the garnish. Slowly squeeze out a narrow swirl on top of the soup and serve immediately.

Cream of broccoli soup

1 bunch broccoli

4 tablespoons butter or margarine

6 tablespoons flour

5 cups chicken broth

1/2 cup milk

1/4 teaspoon nutmeg

pinch cayenne pepper

salt and pepper to taste

Cut broccoli into 2-inch pieces. Cut large stems in half or quarters. Put broccoli in saucepan and add water to cover and salt to taste. Cook about 5 minutes until crisp-tender. Do not overcook. Drain and set aside.

Melt butter and add flour, stirring with whisk. Add broth and stir until thick and smooth. Add broccoli and simmer 10 minutes. Whirl in blender until smooth. Return to saucepan. Add milk, nutmeg and pepper. Serve hot.

* Allan Schwartz of Baltimore forwarded this recipe to us for G. Webb of Forest Hill. The recipe originally came from Kellogg Co.

Chicken Hawaiian

3 pounds frying chicken pieces

1 teaspoon salt

1 egg

1/3 cup frozen pineapple-orange juice concentrate, thawed

4 cups corn flakes or corn flake crumbs

1/2 cup shredded coconut

1/2 teaspoon curry powder

1/4 cup margarine or butter, melted

Arrange chicken in shallow baking pan; sprinkle with salt.

Beat egg with juice and pour over chicken; let stand in refrigerator about 1 hour, turning pieces once.

If using corn flakes, crush into fine crumbs. Mix crumbs with coconut and curry.

Drain chicken pieces slightly; coat with crumb mixture. Place skin side up in single layer in foil-lined, shallow baking pan. Drizzle with melted margarine.

Bake in heated 350-degree oven about 1 hour or until fork tender. Serve on heated plates. Garnish with pineapple ring twists dipped in coconut and placed on endive.

Recipe requests * Frank Hauser of York, Pa., is looking for a from-scratch oyster stew.

* Michelle Husam of Milton, Pa., is searching for a pocket steak recipe. "I read about this recipe about a year ago in a popular women's magazine and the only ingredient I can remember is taco sauce."

* Marla Berker of Bel Air wants a recipe for individual crab souffles. She says the recipe may have come from Gourmet or Bon Appetite magazine several years ago. The crab souffles became very puffy when baked.

* Anita Weintraub of Aberdeen wants a Nesselrode pie recipe.

* Cathy Weinberg of Baltimore wants a stuffed shrimp recipe using crab imperial.

* Joyce Miller of Baltimore wants a pineapple pie recipe using gelatin and real lemon juice.

* Midge Bowman of Columbia is looking for a mud pie recipe similar to the one served at the Chart House restaurant at the Inner Harbor.

* Maggie Gates of Hampstead wants a recipe for Mexican chicken using boneless, skinless chicken breasts and ready-made salsa.

* Kate Linwood of Bel Air wants a veal recipe that uses melted cheese and tomato sauce.

* Dot Baker of Baltimore is searching for a baked brie recipe using puff pastry. She believes it appeared in a newspaper around the holidays a year or two ago.

Recipe finder

If you are looking for a recipe or can answer a request for one long-gone, write to Recipe Finder, Food Section, The Evening Sun, Box 1377, 501 N. Calvert St., Baltimore 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Recipe Finder does not send recipes through the mail.

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