| 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 <barbara@crl.com> 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,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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