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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup chopped celery 1/4 cup carrots, peeled and diced 1/4 cup chopped onions 1/4 cup shaved almonds, toasted 2 cups chicken broth 1/4 cup roux (paste of melted butter and flour for thickening) 2 Tbsp vegetable oil 1/8 cup all-purpose flour Instructions: In saucepan, saute vegetables in oil until wilted. Add flour and cook for two minutes. Add chicken broth, bring to a boil and then simmer vegetables until tender, about 15 minutes. Whisk in roux until soup thickens. Add almonds, reserving a few for garnish. Serve at once. |
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