| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onions |
| 1 |
|
Clove garlic; crushed |
|
|
Salt & pepper to taste |
| 1/4 |
ts |
Dried thyme |
| 2 |
cn |
(14.5-oz) vegetable broth |
| 1 |
c |
Water |
| 8 |
oz |
Potatoes; peeled & cubed |
| 1 |
bn |
(large) broccoli (about 1 1/2 lb.) |
| 1 |
ts |
Fresh lemon juice |
INSTRUCTIONS
Date: Wed, 20 Mar 1996 19:34:50 -0600 (CST)
From: "Mary A. Flesch" <mflesch@mail.coin.missouri.edu>
Jennette asked for soup recipes. Here's is an excellent broccoli-potato
soup taken from Ladies' Home Journal:
In a Dutch Oven: Saute onions, garlic, salt, pepper, and thyme in a small
amount of broth until onions are tender. Add rest of broth and water; bring
to boil. Add potatoes, cooking until fork tender. Meanwhile, trim ends and
tough parts of broccoli stalks. Cut florets and stalks in 1" pieces. Add to
potato mixture. Cook until broccoli tender, 8-10 minutes. Puree soup in
blender in 2 batches; until smooth. Return to Dutch Oven; add lemon juice.
NOTE: I like my soup chunky, so I only puree half.
Nutritional Info (orig. recipe included 2 t o*l to saute onions, which I
left out, so fat is even lower): 125 calories, 4 g total fat, 0
cholesterol, 1061 mg sodium, 18 g carbohydrates, 7 g protein.
FATFREE DIGEST V96 #79
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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