| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | *new, Eat-lf, Mcrecipe, Soups, Tofu | 4 | Servings | |
INGREDIENTS
| 1 | Onion, finely chopped | |
| 1 | Potato, cut into 1/2" cubes | |
| 4 | c | Fat-skimmed chicken stock |
| 1 | Bunc broccoli, finely | |
| chopped | ||
| 1/4 | c | Flour |
| 16 | oz | Silken tofu |
| 1 | T | Low-sodium soy sauce |
| 1/2 | t | Thyme |
| 1 | t | Basil |
| Pepper, to taste | ||
| 1 | Scallion, sliced | |
| 4 | T | Slivered almonds, toasted |
INSTRUCTIONS
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 <phannema@wizard.ucr.edu> on Jun 12, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 285
Calories From Fat: 77
Total Fat: 8.8g
Cholesterol: 7.2mg
Sodium: 771.1mg
Potassium: 843mg
Carbohydrates: 32.9g
Fiber: 5.3g
Sugar: 7.2g
Protein: 20.6g