| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 8 | Servings | ||
INGREDIENTS
| 1 | Onion, chopped | |
| 1 | T | Salad oil |
| 3 | c | Water |
| 2 | c | Milk |
| 4 | Chicken bouillon cubes | |
| 3/4 | lb | Thin-skinned potatoes, 1" |
| Chunks | ||
| 1 1/2 | lb | Broccoli, rinsed |
| 1 | c | Sour cream, about |
INSTRUCTIONS
Saute onion in oil about 10 minutes. Add water, milk, bouillon, and potatoes. Bring to boil, cover and simmer until potatoes are almost tender when pierced, about 10 min. Peel broccoli stems, slice 1/8 inch thick. Add stems and flowerets to broth. Simmer until vegetables are tender, about 15 minutes longer. Scoop half of the vegetables into a blender. whirl with enough broth to smoothly puree. Puree remaining vegetables and broth in the same way. Return mixture to pan (or chill overnite for use the next day) and reheat. Ladle soup into bowls. Add dollop of sour cream to taste. Makes about 8 cups soup. Recipe By : Maui Queen File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 20mg
Sodium: 319mg
Potassium: 598.1mg
Carbohydrates: 16.6g
Fiber: 1.1g
Sugar: 4.8g
Protein: 6.3g