| 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 <phannema@wizard.ucr.edu> on Jun 12, 1998, converted by
MM_Buster v2.0l.
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”