| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups, Chilled, Yogurt | 4 | Servings | |
INGREDIENTS
| 1 | md | Onion; chopped |
| 1 | tb | Oil |
| 1 | lb | Broccoli; chopped |
| 2 | Oranges; juiced | |
| 2 1/2 | c | Chicken stock |
| 1 1/4 | c | Yogurt |
| 1 | tb | Cornstarch |
| 2 | tb | Water |
| Salt and pepper |
INSTRUCTIONS
Reserve some small pieces of broccoli for garnish, together with a little grated orange rind. Heat the oil and cook the onion until it has just softened but not browned. Add the broccoli and stir round. Cook, covered, for a few minutes and then add the orange juice and stock. Bring to the boil, cover and simmer for about 20 minutes, until the broccoli is soft. Puree the soup in a blender. Mix the cornstarch and a ater to a smooth paste and stir into the soup with salt and pepper to taste. Retum the soup to the heat and cook for a further five minutes. Serve, garnished with the reserved broccoli and the orange rind. Use frozen broccoli if fresh is not available. Serve cold if preferred. REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath) Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985) Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 14, 1998
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