Title: French-Style Cream of Broccoli Soup with Rose
Categories: Soup Vegetarian Lowfat
Yield: 7 Servings
| 1 | ts | Canola oil; or butter |
| 1 | c | Dry white wine |
| 1/2 | lg | Yellow onion; thinly sliced |
| 4 | | Stalks broccoli; coarse chop |
| 1/2 | c | Celery stalks&leaves; choppe |
| 1 | lg | Red potato; peeled & cubed |
| 2 | c | Skim milk |
| 1 | c | Vegetable stock |
| 1/2 | c | Rolled oats |
| 1/2 | ts | Dried rosemary; or 1/4 ts gr |
| 1 | tb | Fresh dill; or 1 ts dried |
| 1 | ts | Salt; or to taste |
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