| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | French | Soups & ste, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | t | Butter or canola oil |
| 1 | c | White wine |
| 1/2 | Yellow onion, thinly sliced | |
| 1/2 | c | Chopped celery ribs and |
| leaves | ||
| 4 | Stalks broccoli including | |
| stems coarsely chopped | ||
| 1 | Red potatoes, cubed | |
| 2 | c | Skim milk |
| 1 | c | Stock |
| 1/2 | c | Uncooked oatmeal |
| 1/4 | t | Ground rosemary or 1/2 |
| teaspoon dried | ||
| 2 | T | Dried dill weed |
| 1 | t | Salt, or to taste |
INSTRUCTIONS
In a large, heavy soup pot over medium-high heat, heat butter or oil and white wine to bubbling. Add onion and cook 5 minutes, stirring frequently to prevent browning Add celery, broccoli and potato. Saute 5 more minutes, stirring frequently. Add milk, stock and oatmeal Lower heat to medium and simmer 15 to 20 minutes, or until potato is cooked. Let soup cool slightly, then then transfer in batches to a blender; puree. Return pureed soup to pot and add rosemary, dillweed and salt. Heat through, taste for seasoning, and adjust if necessary. Serves 6 to 8. Recipe by: Star Tribune, 2/98 Posted to MC-Recipe Digest by Kathleen <[email protected]> on Apr 12, 1998
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