1 pound broccoli stems -- sliced into
1 inch pie
2 tablespoon beef base
1 tablespoon chicken base
1/2 ga water
1/8 teaspoon curry powder
1/4 teaspoon white pepper
1 stalk celery -- chopped
1 large onion -- chopped
3 tablespoon butter
2 tablespoon sweet pickle relish
1/2 cup sour cream
1 teaspoon Dijon mustard
3 tablespoon flour
7 ounces diced cooked roast beef
2 cups heavy whipping cream
1/2 pound fettuccine -- cooked and
chopped
Instructions:
Combine broccoli stems, beef and chicken bases, water, curry powder
and white pepper. Bring to boil, reduce heat and simmer until stems
are soft, adding water as needed to maintain 1/2 gallon. Strain. Set
broth aside. In a soup pot, sauté celery and onion in butter until
onion is soft, 2 to 3 minutes. Add relish, sour cream and mustard.
Add flour and cook over low heat, stirring, 2 to 3 minutes. Add strained
broth. Simmer 5 minutes. Add roast beef, whipping cream and fettuccine.
Simmer 10 minutes. Makes 6 servings. Each serving contains about:
638 calories; 1,504 mg sodium; 163 mg cholesterol; 43 grams fat; 42
grams carbohydrates; 22 grams protein; 1.07 grams fiber. Copyright
Los Angeles Times From: L.A. TIMES FOOD SECTION (Thursday, January
16, 1997) From: Sam Lefkowitz Date: 17 Jan 97 Home Cooking Ä Per serving:
6340 Calories (kcal); 483g Total Fat; (67% calories from fat); 58g
Protein; 477g Carbohydrate; 1449mg Cholesterol; 7207mg Sodium Food
Exchanges: 19 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 95
Fat; 11 1/2 Other Carbohydrates
