Baked Goods
| Cold Broccoli Bisque | ||||
Contributed
by Eileen Goltz.
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Ingredients
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Instructions
Put the broccoli in pot. Add the broth, onion, butter, salt, curry powder, and pepper. Bring the mixture to a boil. Reduce the heat and simmer, covered, 8 to12 minutes or until the broccoli just tender. Place 1/2 broccoli and broth mixture in a food processor or blender. Cover and blend until smooth. Repeat with the other 1/2 of the broccoli and broth . Pour all the soup into a large bowl. Stir in the lime juice. Cover and refrigerate at least 4 hours. Put in the soup into soup bowls and top with lemon slices, then add spoon of sour cream and top with the chives. Of course, you can blend the sour cream in with the soup if you want a creamed soup.
Special InstructionsINSPECTION: When checking broccoli, a well-lit area should be chosen. This aids in discerning an insect from the floret pieces.
It should be noted that cleaning infested broccoli is not feasible. The purpose of inspection is to determine if the broccoli is infested. Once infestation is detected, the floret portion of the head must be discarded. One cannot be certain that all insects will be discovered and removed. However, the stem portion may be separated, washed and consumed
Fresh broccoli—stems
Broccoli stems may be used after a thorough washing. No further checking is necessary.
Fresh broccoli—whole
1. It is virtually impossible to perform a comprehensive inspection on raw broccoli. Parboil the broccoli for ten seconds to soften the florets and stems. An additional benefit of parboiling is that aphids often turn from green to brown and the florets from light to dark lush green. The contrast of colors makes the insects more easily detectable after this process. Submerge in cold water immediately after parboiling to preserve the flavor and firmness of the vegetable.
2. It is important to segregate each head individually when processing more than one head of broccoli. If a section of a broccoli head shows infestation, the entire head must be discarded.
3. Inspect each floret section:
a) Look carefully at the under part (i.e., the branched area) of each floret. It is important to check the Y-shaped crevice between the branches.
b) Spread each floret head apart and look inside the floret from the top down (i.e., through the green flower buds, into the branch area).
4. If one or two insects is found, special care should be taken in examining the remaining sections of that broccoli head. Should a total of three insects be found, either in a particular section or spread among different sections of the same broccoli head, the entire head should be discarded.
Alternative method:
1. While parboiling the broccoli as described above, agitate the vegetable in the boiling water and bang it against the side of the pot several times.
2. After removing the broccoli and submerging it in cold water, check a sampling of the parboiled water in a glass bowl over a light box.
3. If insects appear in the water, each floret must be checked meticulously.
4. If no insects appear in the water, the broccoli may be used after running a strong stream of water through the head from top to bottom and from bottom to top.
Beware: Insects like company. If even one insect is found, the entire head must be checked most scrupulously
Please note that crudite´ displays should not include raw broccoli due to the impossibility of properly checking raw broccoli.
DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.
INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.
INSPECTION:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Serving Size
Serves 6.
Notes
Fresh broccoli and fresh chives need to be inspected for insects. Please read "Special Instructions" below.
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Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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