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CATEGORY CUISINE TAG YIELD
Meats, Dairy 1 Servings

INGREDIENTS

1 T Butter
1 Garlic clove
1 Onion, 2 cups coarsely
chopped
2 c Potatoes, about 2 med
peeled & coarsely chopped
1 Carrot, sliced into 1/2"
pieces
1 c Chicken broth
1 c Water or veg broth
1 c Skim milk
4 oz "light" or neufchatel cream
cheese
1 t Dried dill
1/4 t Powdered cayenne
1 1/2 c Yellow sharp cheddar, grated
1 c Fresh broccoli, more or less
although you can use
frozen in a pinch
Salt & pepper
Chopped parsley or chives

INSTRUCTIONS

While I don't have a "strict" recipe for potato, cheese & broccoli
soup, I do have this wonderful recipe for potato & cheese soup I  found
in MOTHER EARTH NEWS (Feb/Mar 94). As I am a broccoli  afficiando,
myself, I have always just added a cup or so of broccoli  at then end,
when reheating the pureed soup. That way, the broccoli  stays a bit
crisp. YUMMY! A wonderful meal for a cold winter's night  :)  This
cheese soup is lower in fat than standard versions. If you want  to use
low fat cheese to reduce the amount of fat even further, make  sure it
has a strong, aged flavor. I recommend using a low fat yellow  smoked
cheddar.  In soup pot, saute garlic & onion in butter until lightly
browned.  Then add vegetables, chicken broth and water (or veg broth)
to pot.  Cover & simmer for 30-40 mins until veggies are tender. Stir
in milk  and spices. Pour mixture into blender & puree. Return to pot,
add  cheese and broccoli and simmer until cheese melts and broccoli.
Serve  topped with chopped chives or parsley. Posted to EAT-L Digest 20
October 96  Date:    Mon, 21 Oct 1996 14:23:31 -0400  From:    Twallace
<twallace@BIDDEFORD.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1550
Calories From Fat: 580
Total Fat: 66g
Cholesterol: 187.5mg
Sodium: 4859.9mg
Potassium: 2183.7mg
Carbohydrates: 151.5g
Fiber: 15g
Sugar: 79g
Protein: 93g


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