Broccoli-cauliflower Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Fresh chopped broccoli,
3/4 lbs: Fresh chopped cauliflower,
1/3 cup: Chopped onion,
1 1/2 cup: Bouillon,
1/4 tsp: Ground mace,
3 cup: Skim milk,
1 tbsp: Cornstarch,
1/2 tsp: Salt,
1/8 tsp: Pepper,
1/3 cup: Shredded Swiss cheese,
Directions:
Cook broccoli, cauliflower, and onion in the bouillon until
tender. Pour half the vegetables, along with half the bouillon, into
a blender and blend until smooth. Remove, and blend the remaining
vegetable mixture, along with the mace. Return all of blended
mixture to pan.
Blend 1/2 c of milk (1/6 total) with cornstarch and add to
vegetables. Add remaining milk, salt, and pepper, and cook until
thick and hot, stirring occasionally. Blend in cheese and stir until
melted. (71 calories per serv)
Makes 8 servings
Source from luhu.jp
tender. Pour half the vegetables, along with half the bouillon, into
a blender and blend until smooth. Remove, and blend the remaining
vegetable mixture, along with the mace. Return all of blended
mixture to pan.
Blend 1/2 c of milk (1/6 total) with cornstarch and add to
vegetables. Add remaining milk, salt, and pepper, and cook until
thick and hot, stirring occasionally. Blend in cheese and stir until
melted. (71 calories per serv)
Makes 8 servings
Source from luhu.jp
Tags
Soups