| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Soups, Vegetables |
11 |
Servings |
INGREDIENTS
| 3 |
c |
Broccoli, chopped |
| 6 |
c |
Yams, peeled and chopped |
| 6 |
c |
Defatted Chicken Broth,divid |
| 2 |
|
Medium Onions, chopped |
| 4 |
|
Cloves Garlic, minced |
| 1 |
tb |
Olive Oil |
| 1 |
c |
Celery Tops, chopped |
| 1/4 |
ts |
Ground Allspice (opt) |
| 2 |
c |
Watercress, chopped |
|
|
Ground Pepper to taste |
INSTRUCTIONS
Simmer the yams, covered, in two cups chicken broth 10 minutes or until
soft; puree in food mill or processor. Set aside. In large pot with cover,
saute the onions and garlic in oil until the onions are translucent and
starting to brown. Add celery. Saute a few minutes, Add broccoli and
remaining chicken broth. Simmer, covered, eight minutes or until
tender-crisp. Stir in puree; add seasonings. Serve immediately or serve
chilled. Top each portion with 1/4 cup chopped watercress. Makes 11 one-cup
servings.
Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein,
50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4
milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27
1991
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When God ordains, He sustains.”