| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups, Tofu, Mcrecipe, *new, Eat-lf | 4 | servings | |
INGREDIENTS
| 1 | lg | Onion; finely chopped |
| 1 | lg | Potato; cut into 1/2" cubes |
| 4 | c | Fat-skimmed chicken stock |
| 1 | sm | Bunc broccoli; finely chopped |
| 1/4 | c | Flour |
| 16 | oz | Silken tofu |
| 1 | tb | Low-sodium soy sauce |
| 1/2 | ts | Thyme |
| 1 | ts | Basil |
| Pepper; to taste | ||
| 1 | Scallion; sliced | |
| 4 | tb | Slivered almonds; toasted |
INSTRUCTIONS
OPTIONAL Combine onion, potato, and stock in a pot over medium heat. Bring to a boil, then lower heat and simmer, covered, for 10 minutes. Add broccoli, thyme, and basil; cook for 20 more minutes. Puree tofu and flour in a food processor or blender. Add to soup and thicken over very low heat for 5 minutes, stirring frequently. Add pepper and soy sauce, then serve. Garnish with scallions and almonds, if desired. PER SERVING: 285 calories, 9 grams of fat. Hanneman Fri, 06/12/98 Surfing Expedition Notes: http://www.melrosewakefield.com/broccolisoup.html Recipe by: Hallmark Health By Kitpath <[email protected]> on Jun 12, 1998, converted by MM_Buster v2.0l.
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