Broccoli Garden Soup Recipe
Yield: 11 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Broccoli, chopped
6 cup: Yams, peeled and chopped
6 cup: Defatted Chicken Broth, divid
2 Medium: Onions, chopped
4 Cloves: Garlic, minced
1 tbsp: Olive Oil,
1 cup: Celery Tops, chopped
1/4 tsp: Ground Allspice, opt
2 cup: Watercress, chopped
Ground Pepper to taste,
Directions:
Simmer the yams, covered, in two cups chicken broth 10 minutes or
until soft; puree in food mill or processor. Set aside. In large pot
with cover, saute the onions and garlic in oil until the onions are
translucent and starting to brown. Add celery. Saute a few minutes,
Add broccoli and remaining chicken broth. Simmer, covered, eight
minutes or until tender-crisp. Stir in puree; add seasonings. Serve
immediately or serve chilled. Top each portion with 1/4 cup chopped
watercress. Makes 11 one-cup servings.
Nutrient content per serving: 225 calories, 2 grams fat, 4 grams
protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509
milligrams sodium, .4 milligrams beta carotene. SOURCE: Tyler
Morning Telegraph, Wed., Feb. 27 1991
Source from luhu.jp
until soft; puree in food mill or processor. Set aside. In large pot
with cover, saute the onions and garlic in oil until the onions are
translucent and starting to brown. Add celery. Saute a few minutes,
Add broccoli and remaining chicken broth. Simmer, covered, eight
minutes or until tender-crisp. Stir in puree; add seasonings. Serve
immediately or serve chilled. Top each portion with 1/4 cup chopped
watercress. Makes 11 one-cup servings.
Nutrient content per serving: 225 calories, 2 grams fat, 4 grams
protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509
milligrams sodium, .4 milligrams beta carotene. SOURCE: Tyler
Morning Telegraph, Wed., Feb. 27 1991
Source from luhu.jp