French-style cream of broccoli with rosemary

6 Servings

Ingredients

Quantity Ingredient
1 teaspoon Butter or canola oil
1 cup White wine
½ large Yellow onion; thinly sliced
½ cup Chopped celery ribs and leaves
4 Stalks broccoli including stems; coarsely chopped
1 large Red potatoes; cubed
2 cups Skim milk
1 cup Stock
½ cup Uncooked oatmeal
¼ teaspoon Ground rosemary or 1/2 teaspoon dried
2 tablespoons Dried dill weed
1 teaspoon Salt; or to taste

Directions

In a large, heavy soup pot over medium-high heat, heat butter or oil and white wine to bubbling. Add onion and cook 5 minutes, stirring frequently to prevent browning

Add celery, broccoli and potato. Saute 5 more minutes, stirring frequently.

Add milk, stock and oatmeal Lower heat to medium and simmer 15 to 20 minutes, or until potato is cooked. Let soup cool slightly, then then transfer in batches to a blender; puree.

Return pureed soup to pot and add rosemary, dillweed and salt. Heat through, taste for seasoning, and adjust if necessary. Serves 6 to 8.

Recipe by: Star Tribune, 2/98

Posted to MC-Recipe Digest by Kathleen <schuller@...> on Apr 12, 1998

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