| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Butter |
| 1 | lg | Garlic clove |
| 1 | lg | Onion (2 cups) coarsely chopped |
| 2 | c | Potatoes (about 2 med), peeled & coarsely chopped |
| 1 | Carrot, sliced into 1/2" pieces | |
| 1 | c | Chicken broth |
| 1 | c | Water or veg broth |
| 1 | c | Skim milk |
| 4 | oz | "light" or neufchatel cream cheese |
| 1 | ts | Dried dill |
| 1/4 | ts | Powdered cayenne |
| 1 1/2 | c | Yellow sharp cheddar, grated |
| 1 | c | Fresh broccoli, more or less (although, you can use frozen, in a pinch) |
| Salt & pepper | ||
| Chopped parsley or chives |
INSTRUCTIONS
While I don't have a "strict" recipe for potato, cheese & broccoli soup, I do have this wonderful recipe for potato & cheese soup I found in MOTHER EARTH NEWS (Feb/Mar 94). As I am a broccoli afficiando, myself, I have always just added a cup or so of broccoli at then end, when reheating the pureed soup. That way, the broccoli stays a bit crisp. YUMMY! A wonderful meal for a cold winter's night :) This cheese soup is lower in fat than standard versions. If you want to use low fat cheese to reduce the amount of fat even further, make sure it has a strong, aged flavor. I recommend using a low fat yellow smoked cheddar. In soup pot, saute garlic & onion in butter until lightly browned. Then add vegetables, chicken broth and water (or veg broth) to pot. Cover & simmer for 30-40 mins until veggies are tender. Stir in milk and spices. Pour mixture into blender & puree. Return to pot, add cheese and broccoli and simmer until cheese melts and broccoli. Serve topped with chopped chives or parsley. Posted to EAT-L Digest 20 October 96 Date: Mon, 21 Oct 1996 14:23:31 -0400 From: Twallace <twallace@BIDDEFORD.COM>
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