French-style cream of broccoli soup with rose
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Canola oil -- or butter |
| 1 | cup | Dry white wine |
| ½ | large | Yellow onion -- thinly |
| Sliced | ||
| 4 | Stalks broccoli -- coarse | |
| Chopd | ||
| ½ | cup | Celery stalks&leaves -- |
| Chopped | ||
| 1 | large | Red potato -- peeled & |
| Cubed | ||
| 2 | cups | Skim milk |
| 1 | cup | Vegetable stock |
| ½ | cup | Rolled oats |
| ½ | teaspoon | Dried rosemary -- or 1/4 ts |
| Grd | ||
| 1 | tablespoon | Fresh dill -- or 1 ts dried |
| 1 | teaspoon | Salt -- or to taste |
Directions
In a large, heavy soup pot, heat butter or canola oil and wine to bubbling.
Add onions and cook 5 minutes over medium-high heat, stirring frequently to prevent browning. Add broccoli, celery and potato. Saute 5 more minutes, stirring frequently. Add milk, stock and oats. Lower heat and simmer 15 to 20 minutes, or until potato is cooked. Let soup cool slightly, then transfer in batches to blender or food processor; puree. Return pureed soup to pot and add rosemary, dill and salt. Heat through, tast for seasoning, and adjust if necessary. Serves 6-8 Per Serving: 122 cal; 5g prot; 1g fat; 16g carb; 3mg chol; 423mg sod; 2g fiber From 3/93 Vegetarian Times page 36 Formatted to MM by Kat
Recipe By :
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