| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
|
Soups, And, Stews |
6 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1 |
c |
Chopped onion |
| 1 1/4 |
lb |
Peeled cubed baking potato; (3 cups) |
| 1 1/2 |
c |
1% low-fat milk |
| 13 3/4 |
oz |
No-salt-added chicken broth; (1 can) |
| 1 1/2 |
c |
Finely chopped fresh broccoli |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 6 |
oz |
Reduced-fat sharp Cheddar cheese; (1-1/2 cups) |
INSTRUCTIONS
Coat a large saucepan with cooking spray; place over medium heat until hot.
Add onion; saute 5 minutes. Add potato, milk, and broth; bring to a boil.
Partially cover, reduce heat, and simmer 25 minutes. Remove 1 cup potato
mixture, and set aside.
Place remaining potato mixture in container of an electric blender; cover
and process until smooth.
Return potato puree to pan; stir in broccoli, salt, and pepper. Partially
cover, and cook over medium heat 8 minutes, stirring frequently. Add
reserved potato mixture; cook 1 minute. Remove from heat; add cheese,
stirring until cheese melts. Yield: 6 cups (serving size: 1 cup).
Recipe By : Cooking Light, Nov/Dec 1993, page 122
Posted to MC-Recipe Digest V1 #253
Date: Mon, 21 Oct 1996 22:52:37 +0000
From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net>
A Message from our Provider:
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