| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 6 | Servings | ||
INGREDIENTS
| 1 | tb | Margarine |
| 1 | md | Yellow onion; chopped, (about 1c) |
| 2 | Cloves garlic; minced | |
| 1 | ts | Dried dill |
| 3 | c | Broccoli flowerets |
| 3 | c | Chicken broth |
| 2 | md | Russet potatoes; peeled and diced, (about 2c) |
| 1 | c | Evaporated skim milk |
| 1/2 | ts | Black pepper |
| 1/2 | c | Shredded cheddar cheese; divided |
INSTRUCTIONS
In a lg saucepan, melt margarine over med-high heat. Add onion. Cook, stirring, until tender-about 7 minutes. Add garlic and dill. Cook, stirring, for 1 minute longer Add broccoli, broth, and potatoes to saucepan; bring to a boil. Reduce heat to med-low and simmer partially covered until vegetables are tender-about 10 minutes. Using a slotted spoon, place broccoli mixture in a blender or food processor fitted with the metal blade. Process until smooth; return to saucepan. Stir milk, 1/2teaspoon salt, and pepper into saucepan. Cook, stirring, until soup is heated through, about 5 minutes. Add 1/4c cheese; stir until melted- about 1 minute. Ladle soup into individual bowls. Sprinkle with remaining cheese and serve immediately. Serves 6 Posted to recipelu-digest Volume 01 Number 529 by Abtaxel <Abtaxel@aol.com> on Jan 14, 1998
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