| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Digest, Jan. | 4 | Servings | |
INGREDIENTS
| 1 | Yucca root, peeled and cut | |
| Into pieces | ||
| 5 | ts | Organic Gourmet veggie |
| Broth | ||
| 5 | c | Water (more if needed to |
| Cover the veggies) | ||
| 2 | Onions, chopped and sauted | |
| In some of the broth | ||
| Salt and pepper to taste |
INSTRUCTIONS
Boil the yucca root pieces in the broth until tender (about 20 minutes) along with the sauted onion pieces. When tender, put into the blender a portion at a time. It thickens by itself. Add salt and pepper to taste. It made about 4-5 good sized bowls of soup. Serve with some good bread Posted by Barbara Zimmerman <[email protected]> to the Fatfree Digest [Vol. 14 Issue 9] Jan. 9, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, [email protected] using MMCONV. Archived through kindness of Karen Mintzias, [email protected]. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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