| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Broccoli florets |
| 1 |
tb |
Olive oil or butter |
| 1 |
sm |
Onion, chopped |
| 1 |
|
Celery rib, sliced |
| 1 |
lg |
Or 2 small scallions, green And white parts, chopped |
| 2 |
cn |
(14 1/2 oz) vegetable Stock |
| 1 |
c |
Water |
| 1 |
sm |
Potato, chopped (about 1 cup |
|
|
Salt and freshly ground |
|
|
Black pepper to taste |
| 6 |
tb |
Roasted red peppers, peeled And chopped fine (optional, Also available bottled in The supermarket) |
INSTRUCTIONS
Separate the broccoli florets from the stems; florets should be cut into
smaller pieces. Peel stems, slice in half lengthwise and chop roughly. Heat
oil or melt butter in a large saucepan or stock pot. Saute onion, celery
and scallions in hot oil or butter until onion edges begin to brown, about
5 minutes Add the broccoliand stir-fry for 1 minute. Add stock, water and
potatoes and bring to a boil. Reduce heat and simmer about 15 minutes, or
until broccoli and potatoes are tender when pierced with a fork. Puree in
batches in a blender or food processor, being careful not to fill blender
full, as the hot ingredients may expand when blended. Return to pan and add
salt and pepper to taste. If necessary, thin with additional stock or
water. Ladle hot soup into bowls and garnish each bol with 1 tablespoon of
optional roasted red pepper. Makes 6 servings.
Per serving: Calories76 Fat 3g No cholesterol Sodom 324 mg Percent from fat
28%
From The Dallas Morning News 10/16/96 Typos by Bobbie Beers
Posted to MC-Recipe Digest V1 #635 by "Maria M. Schaefer"
<mariam@startext.net> on Jun 04, 1997
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