| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Appetizers, Vegetarian, Soups |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, chopped |
| 1 |
|
Garlic clove, crushed |
| 1 |
tb |
Sunflower oil |
| 1 |
|
Bay leaf |
| 1 |
lb |
Broccoli, chopped |
| 570 |
ml |
Vegetable stock |
|
|
Salt & pepper |
|
|
Juice of 1/2 lemon |
INSTRUCTIONS
Saute onion & garlic in oil with the bay leaf for 3 tp 4 minutes. Remove 4
ounces of broccoli florets. Add the rest of the broccoli & stock. Bring to
a boil & simmer gently, covered for 10 minutes. The broccoli should be
tender but still bright green. Remove the bay leaf & cool slightly.
Blend the soup till it is completely smooth. Season to taste with salt &
pepper & add the lemon juice. Reheat gently in a clean pot. Meanwhile steam
the reserved florets till tender, 8 minutes or so. Scatter them over the
soup, stir & serve.
Sarah Brown's "Vegetarian Cookbook"
Posted to MC-Recipe Digest V1 #635 by "Maria M. Schaefer"
<mariam@startext.net> on Jun 04, 1997
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