Title: Cheese And Trees Soup Recipe
Yield: 4 servingsRecipe by The Potato Board
Ingredients:
1 tb: Butter,
margarine, alternative
1 c: Chopped onion,
1 1/3 lb (4 medium): potatoes,
-- cut into 3/4-inch cubes
2 1/2 c: Water,
2: Chicken bouillon cubes,
10 oz: Frozen chopped broccoli,
-- thawed and drained
1 1/2 c: Shredded Cheddar cheese,
Salt, to taste
pepper, to taste
Directions:
In 2- to 3-quart saucepan over medium heat, melt butter. Add onion;
saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to
boil, reduce heat, cover and cook until potatoes are just tender,
about 15 minutes. Remove 1 cup of the potato cubes with slotted
spoon; set aside. Pour contents of saucepan into container of
electric blender. Holding lid down tightly, blend until smooth;
return to saucepan. Mix in reserved potatoes and the broccoli. Over
medium-low heat gradually add cheese, stirring until heated through
and cheese is completely melted. Season with salt and pepper.
Menu: Bread Sticks, Carrot-Raisin Salad, Gingerbread with Applesauce
Nutritional Information Per Serving: 360 calories; 18 g fat; 60 mg
cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g
protein.
Source from luhu.jp
saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to
boil, reduce heat, cover and cook until potatoes are just tender,
about 15 minutes. Remove 1 cup of the potato cubes with slotted
spoon; set aside. Pour contents of saucepan into container of
electric blender. Holding lid down tightly, blend until smooth;
return to saucepan. Mix in reserved potatoes and the broccoli. Over
medium-low heat gradually add cheese, stirring until heated through
and cheese is completely melted. Season with salt and pepper.
Menu: Bread Sticks, Carrot-Raisin Salad, Gingerbread with Applesauce
Nutritional Information Per Serving: 360 calories; 18 g fat; 60 mg
cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g
protein.
Source from luhu.jp