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-> [Broccoli, Soups & Stews] -> [French-style cream of broccoli soup with rose Recipe] |
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French-style cream of broccoli soup with rose
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| Artist: |
_ |
| Categories: |
Broccoli, Soups & Stews |
| Yield: |
7 |
| Rating: |
0 |
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Ingredients:
| 1
| tsp | Canola oil, or butter | | 1
| cup | Dry white wine | | 1/2
| large | Yellow onion, thinly sliced | | 4
| | Broccoli, coarse chop | | 1/2
| cup | Celery stalks&leaves, choppe | | 1
| large | Red potato, peeled & cubed | | 2
| cup | Skim milk | | 1
| cup | Vegetable stock | | 1/2
| cup | Rolled oats | | 1/2
| tsp | Dried rosemary, or ?ts gr | | 1
| tbsp | Fresh dill, or 1 ts dried | | 1
| tsp | Salt, or to taste |
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Procedures:
| 1 | Recipe by: in a large, heavy soup pot, heat butter or canola oil and wine to bubbling. | | 2 | Add onions and cook 5 minutes over medium-high heat, stirring frequently to prevent browning. | | 3 | Add broccoli, celery and potato. | | 4 | Saute 5 more minutes, stirring frequently. | | 5 | Add milk, stock and oats. | | 6 | Lower heat and simmer 15 to 20 minutes, or until potato is cooked. | | 7 | Let soup cool slightly, then transfer in batches to blender or food processor; puree. | | 8 | Return pureed soup to pot and add rosemary, dill and salt. | | 9 | Heat through, tast for seasoning, and adjust if necessary. | | 10 | 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 |
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