| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 6 | Servings | ||
INGREDIENTS
| 1 | T | Margarine |
| 1 | Yellow onion, chopped | |
| about 1c | ||
| 2 | Cloves garlic, minced | |
| 1 | t | Dried dill |
| 3 | c | Broccoli flowerets |
| 3 | c | Chicken broth |
| 2 | Russet potatoes, peeled and | |
| diced about 2c | ||
| 1 | c | Evaporated skim milk |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 52
Total Fat: 5.8g
Cholesterol: 9.9mg
Sodium: 456.5mg
Potassium: 442.4mg
Carbohydrates: 13.5g
Fiber: 1.4g
Sugar: 1g
Protein: 6.4g