| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Vegetarian |
Soup, Charleston, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter or margarine |
| 1 |
c |
Chopped onion |
| 1 1/3 |
lb |
(4 medium) potatoes; cut into 3/4" cubes |
| 2 1/2 |
c |
Water |
| 2 |
|
Chicken bouillon cubes |
| 10 |
oz |
Frozen chopped broccoli; thawed and drained |
| 1 1/2 |
c |
Shredded cheddar cheese |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
In 2- to 3-quart saucepan over medium heat, melt butter. Add onion: saute 5
minutes. Add potatoes, water and bouillon cubes. Bring to a boil, reduce
heat, cover and cook 15 minutes.
Remove 1 cup of potato cubes with a slotted spoon; set aside. Pour contents
of saucepan into container of electric blender. Holding lid down tightly,
blend until smooth; return to saucepan. Mix in reserved potatoes and
broccoli. Over medium-low heat, gradually add cheese, stirring until soup
is heated through and cheese is melted. Add seasonings.
Source "Nothing makes a soup moment like a rainy day" By ANN BURGER, Post
and Courier Food Editor, Sun, 08-Feb-1998.
http://www.charleston.net/pub/entertain/cookin/soup0208.htm
Recipe by: Carol Dotterer of Charleston, SC
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 08,
1998
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