| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion — chopped |
| 1 |
tb |
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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