Yield: 6 Servings
|1 medium||Yellow onion; chopped, (about 1c)|
|2 \N||Cloves garlic; minced|
|1 teaspoon||Dried dill|
|3 cups||Broccoli flowerets|
|3 cups||Chicken broth|
|2 mediums||Russet potatoes; peeled and diced, (about 2c)|
|1 cup||Evaporated skim milk|
|½ teaspoon||Black pepper|
|½ cup||Shredded cheddar cheese; divided|
In a lg saucepan, melt margarine over med-high heat. Add onion. Cook, stirring, until tender-about 7 minutes. Add garlic and dill. Cook, stirring, for 1 minute longer Add broccoli, broth, and potatoes to saucepan; bring to a boil. Reduce heat to med-low and simmer partially covered until vegetables are tender-about 10 minutes.
Using a slotted spoon, place broccoli mixture in a blender or food processor fitted with the metal blade. Process until smooth; return to saucepan. Stir milk, 1/2teaspoon salt, and pepper into saucepan. Cook, stirring, until soup is heated through, about 5 minutes. Add 1/4c cheese; stir until melted- about 1 minute. Ladle soup into individual bowls.
Sprinkle with remaining cheese and serve immediately.
Posted to recipelu-digest Volume 01 Number 529 by Abtaxel <Abtaxel@...> on Jan 14, 1998