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Broccoli-potato Soup

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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)
----------------------------------------------
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


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