INGREDIENTS

INSTRUCTIONS

2 c  Finely Chopped Yellow Onion
:            Minced
3 TB Vegetable Oil
1 Lg Red-Skinned Potato -- Cubed
4 c  Chicken Stock Or Broth
:            Salt And Pepper
3 c  Broccoli Florets
1 md Red Bell Pepper -- Seed &
:            Finely Mince
3 TB Water
1 c  Plain Yogurt, Sour Cream, Or
:            Low-Fat Milk
1 c  Cheddar Cheese -- Grated
In a large saucepan over moderate heat, cook the onions and garlic in 2 Tbs
of oil for 3 minutes, stirring occasionally. Add the potato, chicken stock,
bay leaf, and salt and pepper to taste, and simmer, covered, stirring
occasionally, for 20 minutes, or until the potato is tender. Discard the
bay leaf. Puree the soup in batches in a food processor, return it to the
saucepan, and bring to a simmer. Meanwhile, in a 10-inch skillet over
moderate heat, cook the broccoli and bell pepper in the remaining Tbs of
oil, stirring, for 1 minute. Add the 3 Tbs of water, cover, and steam over
moderately high heat for 2 minutes. Remove the pureed soup mixture from the
heat and stir in the yogurt. Gradually add the cheese, stirring until
melted. Stir in the broccoli and red pepper and bring the soup to a simmer,
stirring. If desired, crisp crumbled bacon may be added as garnish. Makes 8
cups, serving 4 to 6.
Recipe By     : The Big Broccoli Book - ISBN 0-679-74382-0

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