French-style cream of broccoli soup with rose

7 Servings

Ingredients

Quantity Ingredient
1 teaspoon Canola oil -- or butter
1 cup Dry white wine
½ large Yellow onion -- thinly
Sliced
4 Stalks broccoli -- coarse
Chopd
½ cup Celery stalks&leaves --
Chopped
1 large Red potato -- peeled &
Cubed
2 cups Skim milk
1 cup Vegetable stock
½ cup Rolled oats
½ teaspoon Dried rosemary -- or 1/4 ts
Grd
1 tablespoon Fresh dill -- or 1 ts dried
1 teaspoon Salt -- or to taste

Directions

In a large, heavy soup pot, heat butter or canola oil and wine to bubbling.

Add onions and cook 5 minutes over medium-high heat, stirring frequently to prevent browning. Add broccoli, celery and potato. Saute 5 more minutes, stirring frequently. Add milk, stock and oats. Lower heat and simmer 15 to 20 minutes, or until potato is cooked. Let soup cool slightly, then transfer in batches to blender or food processor; puree. Return pureed soup to pot and add rosemary, dill and salt. Heat through, tast for seasoning, and adjust if necessary. Serves 6-8 Per Serving: 122 cal; 5g prot; 1g fat; 16g carb; 3mg chol; 423mg sod; 2g fiber From 3/93 Vegetarian Times page 36 Formatted to MM by Kat

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