Broccoli and orange soup (hallgarten)

4 Servings

Ingredients

Quantity Ingredient
1 medium Onion; chopped
1 tablespoon Oil
1 pounds Broccoli; chopped
2 Oranges; juiced
2½ cup Chicken stock
1¼ cup Yogurt
1 tablespoon Cornstarch
2 tablespoons Water
Salt and pepper

Directions

Reserve some small pieces of broccoli for garnish, together with a little grated orange rind. Heat the oil and cook the onion until it has just softened but not browned. Add the broccoli and stir round. Cook, covered, for a few minutes and then add the orange juice and stock. Bring to the boil, cover and simmer for about 20 minutes, until the broccoli is soft.

Puree the soup in a blender. Mix the cornstarch and a ater to a smooth paste and stir into the soup with salt and pepper to taste. Retum the soup to the heat and cook for a further five minutes. Serve, garnished with the reserved broccoli and the orange rind.

Use frozen broccoli if fresh is not available. Serve cold if preferred.

REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath) Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985) Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 14, 1998

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