INGREDIENTS

INSTRUCTIONS

Reserve some small pieces of broccoli for garnish, together with a little
grated orange rind. Heat the oil and cook the onion until it has just
softened but not browned. Add the broccoli and stir round. Cook, covered,
for a few minutes and then add the orange juice and stock. Bring to the
boil, cover and simmer for about 20 minutes, until the broccoli is soft.
Puree the soup in a blender. Mix the cornstarch and a ater to a smooth
paste and stir into the soup with salt and pepper to taste. Retum the soup
to the heat and cook for a further five minutes. Serve, garnished with the
reserved broccoli and the orange rind.
Use frozen broccoli if fresh is not available. Serve cold if preferred.
REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell
Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath)
Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985)
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 14,
1998

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