Broccoli and orange soup (hallgarten)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; chopped |
| 1 | tablespoon | Oil |
| 1 | pounds | Broccoli; chopped |
| 2 | Oranges; juiced | |
| 2½ | cup | Chicken stock |
| 1¼ | cup | Yogurt |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Water |
| Salt and pepper | ||
Directions
Reserve some small pieces of broccoli for garnish, together with a little grated orange rind. Heat the oil and cook the onion until it has just softened but not browned. Add the broccoli and stir round. Cook, covered, for a few minutes and then add the orange juice and stock. Bring to the boil, cover and simmer for about 20 minutes, until the broccoli is soft.
Puree the soup in a blender. Mix the cornstarch and a ater to a smooth paste and stir into the soup with salt and pepper to taste. Retum the soup to the heat and cook for a further five minutes. Serve, garnished with the reserved broccoli and the orange rind.
Use frozen broccoli if fresh is not available. Serve cold if preferred.
REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath) Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985) Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 14, 1998