Ingredients

• 3 egg yolks
• 1 cup sugar
• 1 tsp vanilla
• 1 1/2 cups milk
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 1/2 ounces brandy

Directions

In a saucepan slightly beat egg yolk then add the next three ingredients and blend well. Cook over low heat until mixture comes to a boil. Blend cornstarch in water and stir into hot mixture. Continue cooking until thickened. Remove from heat and stir in brandy. Serve when cooled.

Enjoy:)

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1/2 cup flour
• 3 cans chicken broth
• 2 bunches of broccoli, trimmed and chopped
• 1 small onion, diced fine
• 1/2 tsp black pepper
• 1 cup heavy cream
• 3 cups shredded cheddar cheese

Directions

In a bowl combine the butter and flour and blend together until smooth, set aside. In a soup pot, mix together the broth, broccoli, onion and black pepper and bring to a boil. Reduce heat to low, cover and simmer for 30 mins or until the broccoli is very soft and tender. Stir in the butter mixture until the soup is thickened, then slowly stir in the heavy cream, mixing well (I use a whisk) Add the cheddar cheese, one cup at a time, mixing well after each until the cheese is melted. Serve immediately. Note: this must be kept on low heat or the cream will separate. gently simmer on low heat.

Ingredients

• 6 CUPS WATER
• 10 OZ. FRESH CHOPPED BROCCOLI
• 3/4 CUP FINE CHOPPED ONIONS
• 1 TEASPOON SALT
• 1 TEASPOON PEPPER
• 1 TEASPOON GARLIC POWDER
• 8 OZ VELVEETA, SHREDDED
• 1 PINT HALF AND HALF
• 1/4 CUP BUTTER
• 1/3 CUP FLOUR
• 1/2 CUP COLD WATER

Directions

Bring 5 cups water to a boil; add broccoli and onion and boil 10 to 12 minutes. Add seasonings and cheese: stir until cheese melts. Add half-and-half and butter; stir and heat to boiling.
Slowly add 1/2 cup water to flour, stirring until texture is smooth.
Slowly add to hot miXture, stirring rapidly. Cook and stir until soup is the consistency of heavy cream.

Makes 8 to 10 servings.

Ingredients

• 1/2 C. diced carrots
• 1/2 C. diced onion
• 1/2 C. diced celery
• 4 T. diced lean bacon, blanched and drained
• 4 T. clarified butter
• 4 T. flour
• 8 C. beef stock, boiling
• 3 T. tomato paste
• 4 large sprigs parsley
• 1 bay leaf
• 1/2 tsp. thyme
• Salt, to taste
• Freshly-ground pepper, to taste

Directions

In a heavy 2-quart saucepan, sauté vegetables and bacon in the butter until soft. Slowly blend in flour and stir constantly over medium heat for approximately 10 minutes or until the flour is golden brown. Remove from the heat and add the beef stock all at once, stirring constantly. Stir in tomato paste and add herbs. Simmer very slowly, partly covered, for at least 2 hours. The longer the sauce is simmered the better it will be. Stir occasionally and skim off any fat or scum from the top. When the sauce is the consistency of heavy cream, correct the seasoning and strain through a fine sieve.

*This is a classical French brown sauce, also called sauce espagnole. It is the basis for many other sauce. The secret is to use good quality, strong beef stock and to simmer the sauce very slowly. It freezes well.

Ingredients

• 1 cup of large lima beans, soaked or Two 15 ounce cans of butter beans
• 3/4 cup of finely chopped carrots
• 1 1/3 cups of finely chopped celery
• 1 cup of chopped tomatoes
• 6 cups of water
• 2 tablespoons of butter
• 1/2 cup of finely chopped onion
• 2 tablespoons of chopped fresh parsley
• 2 tablespoons of all purpose flour
• 1/2 teaspoon of salt
• fresh ground black pepper to taste

Directions

In a large saucepan over medium high heat, combine the soaked lima beans, carrots, celery, tomatoes and water. Bring to a boil. Reduce the heat and simmer partially covered until beans and vegetables are tender, about 1 hour. If using canned beans, add at the end of the recipe. In a small skillet over low heat, melt the butter. Add the onion and parsley, cook until the onion is soft, about 5minutes. Stir in flour and cook for 1 minute. Stir the mixture into soup and simmer until the soup is slightly thickened, about 5 minutes. Season with salt and pepper. Makes 4 cups.

Note: I like to add a little left over ham or a ham bone to the soup:)