Cream of broccoli soup 6

1 Servings

Ingredients

Quantity Ingredient
1 large Garlic clove, chopped
1 medium Onion, coarsely chopped
1 teaspoon Butter
1 medium Potato (1 1/2 cups) peeled & cut into cubes
1 can (15-oz) chicken broth ( or 2 c homemade broth)
1 pounds Broccoli (about 6 c) w/ tough ends removed and stalks and tops cut into 1\" chunks
½ teaspoon Curry powder
1 teaspoon Tamari (soy sauce)
½ teaspoon Cayenne or a few drops of hot sauce
Salt & pepper to taste
1½ cup Lowfat milk
Chopped chives, yogurt, lowfat sour cream (optional)

Directions

The color of this soup should be a beautiful, bright green I posted a recipe for Potato Cheddar Soup a day or two ago. There were a few other soups in the article from MOTHER EARTH NEWS (Feb/Mar 94) which I thought to share with you, too. Enjoy! In soup pot, saute garlic & onion in butter. Add potato & chicken broth.

Simmer covered, for approx 15 mins., or until potatoes are almost tender.

Meanwhile, cut one cup of broccoli tops into small pieces. Place tops in vegetable steamer over potatoes for 1-2 mins until just cooked. Remove broccoli & set aside.

Continue cooking potatoes. When almost done, add all of broccoli, except the one cup of steamed tops. Steam covered, until just tender (they should still be bright green). Add milk and simmer for a few mins. Puree soup in a blender until smooth, adding water if too thick. Return to pot & stir in broccoli tops. Season to taste. Top w/chopped chives, lowfat sour cream or yogurt, if desired.

Posted to EAT-L Digest 21 October 96 Date: Tue, 22 Oct 1996 20:34:38 -0400 From: Twallace <twallace@...>

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