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Old 11-04-2013, 11:54 PM   #11
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Originally Posted by Zhizara View Post
Okay, what's a boat motor, a portable mixer, maybe? Please, y'all, don't confuse the Z.
http://www.viewpoints.com/Cuisinart-...7-review-7f731



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Old 11-05-2013, 09:55 AM   #12
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Shouldn't the bottom part of that motor be IN the barrel?
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Old 11-05-2013, 12:33 PM   #13
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When I make a "cream of" soup that includes potatoes/squash/pumpkin/carrots, I use the "boat motor" on 1/2 of the veggies and return that to the rest of the pot. This thickens the soup without having to add flour. Want it thicker? Blend more of the veggies. I can reduce the amount of milk/cream considerably by using the potatoes or other veggies as the thickening agent (and the whipped potatoes add a creaminess).I never add Velveeta...come to think of it, I can't recall the last time I bought Velveeta...
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Old 11-05-2013, 12:42 PM   #14
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Cream of ??? Soup

The Culinary Institute of America, in their "Book Of Soups", identifies a cream soup base with interchangeable main ingredients.


"CREAM OF" SOUP

Main Ingredient
C Olive Oil
1 C Chopped Onion
1 Celery Stalk, chopped
1 Leek, chopped
C All-Purpose Flour
6 C Chicken Broth
C Heavy Cream, heated
TT Lemon Juice
TT Salt & Pepper


For the Main Ingredient you can add any one of the following:

2 Lb of Broccoli
2 Lb of Celery
3 Lb of Asparagus

I've made it with the broccoli and it's very good.
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Old 11-05-2013, 05:04 PM   #15
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That's a good standard base. Would be good with just potatoes, too, or cauliflower. Broccoli is my fave.
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Old 11-05-2013, 06:46 PM   #16
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Originally Posted by Andy M. View Post

Shouldn't the bottom part of that motor be IN the barrel?
I'd just washed it....
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Old 11-05-2013, 09:27 PM   #17
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Hey, KL Nice to see you! Where have your been hiding? Are you back?
Thanks for the shout out Z, it's good to see you too. I've been around, just not posting much lately. We did travel to Russia in the last few weeks and the latest story is at the website if you're interested. Travels Around the World With Steve & Kathy
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Old 11-05-2013, 09:41 PM   #18
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Quote:
Originally Posted by Andy M. View Post
The Culinary Institute of America, in their "Book Of Soups", identifies a cream soup base with interchangeable main ingredients.


"CREAM OF" SOUP

Main Ingredient
C Olive Oil
1 C Chopped Onion
1 Celery Stalk, chopped
1 Leek, chopped
C All-Purpose Flour
6 C Chicken Broth
C Heavy Cream, heated
TT Lemon Juice
TT Salt & Pepper


For the Main Ingredient you can add any one of the following:

2 Lb of Broccoli
2 Lb of Celery
3 Lb of Asparagus

I've made it with the broccoli and it's very good.
Thank you for posting this! I had a base recipe for cream soup years ago and lost it. This one seems a lot like it.
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broccoli, cream, recipe, soup

Cream of Broccoli soup Hi all, here is the starting base I use for Cream of Broccoli soup, it's from allrecipes. I've made so many versions over the years and in my humble opinion, this is one of the best. [url=http://allrecipes.com/recipe/best-cream-of-broccoli-soup/detail.aspx?event8=1&prop24=SR_Title&e11=best%20cream%20of%20broccoli%20soup&e8=Quick%20Search&event10=1&e7=Home%20Page]Best Cream Of Broccoli Soup Recipe - Allrecipes.com[/url] My additions are to add some cubed potatoes to the simmering veggies, and a couple of cloves of chopped garlic. I also use the whole broccoli, not just the florets as the recipe calls for. :huh: A mixture of half and half with the milk does wonders, as does a dash or two of cayenne pepper. Also, I don't puree it in the blender. As Ina Garten says, "I don't want baby food." lol. I just use a potato masher to keep the texture. Another thing :lol:, there is no need to use a separate pan for the roux. Just sprinkling some flour on the cooked veggies and cooking it through works fine. Add your milk until it's the consistency you like and enjoy. 3 stars 1 reviews
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