| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups and s, Cookbook |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
sm |
Yellow onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 3/4 |
lb |
Broccoli florets |
| 1/2 |
lb |
Cauliflower florets |
| 1/2 |
ts |
Sea salt |
| 1 |
ts |
White pepper |
| 3 |
c |
Vegetable stock |
| 18 |
oz |
Silken tofu |
| 1/2 |
c |
White wine or sherry |
|
|
Parsley for garnish |
INSTRUCTIONS
1. Heat oil in large saucepan and saute onion and garlic until golden.
2. Add broccoli, cauliflower, salt, and pepper and saute until broccoli is
bright green. Stir in vegetable stock and simmer, covered, until broccoli
and cauliflower are tender.
3. Puree broccoli mixture with tofu until very creamy. Return to pot, stir
in wine or sherry, and warm through. Garnish with sprigs of parsley.
Recipe by: Meals That Heal, by Lisa Turner;badams
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Mar 03,
1998
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