French-style Cream Of Broccoli Soup With Rose

The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Low fat, Vegetarian	7	Servings

INGREDIENTS

1	t	Canola oil, or butter
1	c	Dry white wine
1/2		Yellow onion, thinly
		Sliced
4		Stalks broccoli, coarse
		Chopd
1/2	c	Celery stalks&leaves
		Chopped
1		Red potato, peeled &
		Cubed
2	c	Skim milk
1	c	Vegetable stock
1/2	c	Rolled oats
1/2	t	Dried rosemary, or 1/4 ts
		Grd
1	T	Fresh dill, or 1 ts dried
1	t	Salt, or to taste

INSTRUCTIONS

In a large, heavy soup pot, heat butter or canola oil and wine to
bubbling. Add onions and cook 5 minutes over medium-high heat,
stirring frequently to prevent browning. Add broccoli, celery and
potato. Saute 5 more minutes, stirring frequently.  Add milk, stock
and oats. Lower heat and simmer 15 to 20 minutes, or until potato is
cooked. Let soup cool slightly, then transfer in batches to blender  or
food processor; puree. Return pureed soup to pot and add rosemary,
dill and salt. Heat through, tast for seasoning, and adjust if
necessary. Serves 6-8  Per Serving: 122 cal; 5g prot; 1g fat; 16g
carb; 3mg chol; 423mg sod; 2g fiber From 3/93 Vegetarian Times page  36
Formatted to MM by Kat  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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