| 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
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”