| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Low fat, Vegetarian |
7 |
Servings |
INGREDIENTS
| 1 |
t |
Canola oil, or butter |
| 1 |
c |
Dry white wine |
| 1/2 |
|
Yellow onion, thinly |
|
|
Sliced |
| 4 |
|
Stalks broccoli, coarse |
|
|
Chopd |
| 1/2 |
c |
Celery stalks&leaves |
|
|
Chopped |
| 1 |
|
Red potato, peeled & |
|
|
Cubed |
| 2 |
c |
Skim milk |
| 1 |
c |
Vegetable stock |
| 1/2 |
c |
Rolled oats |
| 1/2 |
t |
Dried rosemary, or 1/4 ts |
|
|
Grd |
| 1 |
T |
Fresh dill, or 1 ts dried |
| 1 |
t |
Salt, or to taste |
INSTRUCTIONS
In a large, heavy soup pot, heat butter or canola oil and wine to
bubbling. Add onions and cook 5 minutes over medium-high heat,
stirring frequently to prevent browning. Add broccoli, celery and
potato. Saute 5 more minutes, stirring frequently. Add milk, stock
and oats. Lower heat and simmer 15 to 20 minutes, or until potato is
cooked. Let soup cool slightly, then transfer in batches to blender or
food processor; puree. Return pureed soup to pot and add rosemary,
dill and salt. Heat through, tast for seasoning, and adjust if
necessary. Serves 6-8 Per Serving: 122 cal; 5g prot; 1g fat; 16g
carb; 3mg chol; 423mg sod; 2g fiber From 3/93 Vegetarian Times page 36
Formatted to MM by Kat Recipe By : File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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