| 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>
A Message from our Provider:
“Exercise daily — walk with the Lord.”