Ingredient:
- 3 c. chicken broth
- 1 med. onion sliced
- 1 tbsp. corn oil
- 3 med. peeled and diced cucumbers
- 1 tsp. corn starch
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. sweet basil
- 1/2 tsp. beaumonde
- 1 tsp. lemon juice
- 1/4 c. dry vermouth
- 1 tbsp. sour cream
- chives to garnish
Direction:
Saute onions in oil, 5 minutes, add the diced cucumbers. Blend corn starch with some cold chicken broth, add to cucumbers and add rest of broth. Add salt, pepper, basil and beaumonde. Bring to boil, simmer for 25 minutes. Put in blender, blend and add lemon juice, sour cream. When blended add vermouth. Chill. Can be made several days ahead. When serving, garnish with chives. CEE AAC Phoenix Country Club |
Ingredient:
- 1/4 c. onion, minced
- 1/4 c. flour
- 1 3/4 c. chicken broth
- 1/4 c. celery, minced
- Dash of paprika
- 2 tbsp. butter
- 2 c. milk
- 1/4 c. carrot, minced
- Dash of salt
- 1/2 c. cubed sharp process American
cheese
Direction:
Cook onion in butter until tender, but not brown. Blend in flour; add milk, chicken broth, carrot, celery, salt and paprika. Cook and stir until mixture thickens slightly. Reduce heat; add cheese, stirring until cheese melts. Simmer 15 minutes. Do not boil. Serves 4. |
