Some Like It Tots

DEAR SOS: We always enjoy the rich, creamy broccoli soup at Hot ‘n’ Tots Family Restaurant. I’d love to know how it is made.

BURT

DEAR BURT: Here’s the recipe from Hot ‘n’ Tots for a chilly night.

HOT ‘N’ TOTS CREAM OF BROCCOLI SOUP

2/3 cup butter

2/3 cup flour

7 cups milk

3 cups chopped broccoli florets

1 ounce Swiss cheese, shredded

2 tablespoons chicken stock base

Pinch white pepper

Melt butter in medium-sized saucepan over medium heat. Remove from heat and whisk in flour. Return to medium-low heat and cook, 1 to 2 minutes. Add milk slowly, whisking until smooth. Bring to boil over medium heat and cook, whisking continuously, 1 minute. Reduce heat to low and simmer, stirring occasionally, until soup thickens, about 5 minutes.

Reduce heat to low and add broccoli, Swiss cheese, chicken base and white pepper. Simmer 20 minutes.

8 servings. Each serving:

303 calories; 954 mg sodium; 60 mg cholesterol; 20 grams fat; 20 grams carbohydrates; 10 grams protein; 0.39 gram fiber.

Prenuptial Souffle

DEAR SOS: I dearly love the chocolate souffle at the Moustache Cafe in Hollywood and would love to surprise my fiance with this treat.

JOYCE

DEAR JOYCE: Here it is. I hope your fiance loves it too.

MOUSTACHE CAFE CHOCOLATE SOUFFLE

7 ounces dark unsweetened chocolate

1/2 cup milk

Granulated sugar

4 egg yolks

6 egg whites

Butter

Powdered sugar

Whipped cream, optional

Combine chocolate, milk and 7 tablespoons granulated sugar in top of double boiler over simmering water. Cook, stirring occasionally, until chocolate and sugar melt. Remove from heat and let stand 10 minutes.

Beat egg whites until soft peaks form.

Drop egg yolks into chocolate mixture. Whisk 1/3 egg whites into chocolate mixture until blended. Gently fold in remaining egg whites.

Butter 6 individual souffle dishes, including rims, and sprinkle lightly with granulated sugar.

Fill each souffle dish to rim with chocolate mixture. Bake at 400 degrees until souffle is puffy and dark, about 20 minutes. Dust with powdered sugar and serve at once, with dollops of whipped cream if desired.

6 servings. Each serving without whipped cream:

347 calories; 66 mg sodium; 183 mg cholesterol; 20 grams fat; 36 grams carbohydrates; 11 grams protein; 0 fiber.

Monkeying Around

DEA SOS: I know Cheese Monkey Bread is an old recipe, but I need it if you have it.

BOB

DEAR BOB: Ah, memories. This bread was a rage in the ‘60s and ‘70s, when bakeries in Los Angeles began selling it. Clever readers reconstructed the recipe, and we’ve been printing it ever since. Later we developed a short-cut recipe, using refrigerator crescent rolls. Here are both recipes.

CHEESE MONKEY BREAD

1 1/2 (1/4-ounce) packages dry yeast

1/4 cup warm water

1 tablespoon sugar

1 cup milk

1 cup butter, plus extra for greasing bowl and mold

1 teaspoon salt

3 eggs, beaten

3 to 4 cups flour

3/4 cup shredded Cheddar cheese

Soften yeast in warm water and stir in sugar. Scald milk in medium saucepan over medium heat. Remove from heat and add 1/2 cup butter and salt. Cool to lukewarm. Stir beaten eggs and yeast mixture into lukewarm milk mixture. Gradually beat in 3 cups flour and cheese with wooden spoon to make soft dough. If dough is too soft, gradually add more flour until desired consistency.

Transfer dough to greased bowl and turn to grease all over. Cover and let rise in warm place free from drafts until doubled in bulk, about 1 hour. Divide dough in half and roll out each portion on floured surface into rectangle 1/3-inch thick.

Melt remaining 1/2 cup butter. Cut dough into 3-inch diamond shapes. Dip each piece of dough into melted butter and layer in greased 10-inch ring mold, overlapping points. There should be 3 layers, but pan should be no more than 3/4 full or dough will pop off while baking. Let rise until doubled in bulk, about 1 hour. Bake at 400 degrees until lightly browned, about 35 minutes.

6 servings. Each serving:

643 calories; 847 mg sodium; 207 mg cholesterol; 39 grams fat; 56 grams carbohydrates; 16 grams protein; 0.20 gram fiber.

SHORT-CUT MONKEY BREAD

2 packages refrigerator crescent rolls

1/2 cup butter, melted

Grated Parmesan cheese, optional

Unwrap crescent roll packages and separate triangles. Dip each triangle in melted butter and place, overlapping in layers, sprinkling each layer with Parmesan cheese if desired, in 8-inch ring mold.

Cover and let rise in warm place until doubled in bulk, about 1 hour.

Bake at 350 degrees until golden, 30 to 40 minutes. Serve hot.

6 servings. Each serving:

429 calories; 743 mg sodium; 41 mg cholesterol; 31 grams fat; 29 grams carbohydrates; 5 grams protein; 0 fiber.

Napkin and bowl from Williams-Sonoma.