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Title: Cheese and Trees Soup
Categories: Soup Vegetarian
Yield: 4 Servings
| 1 | tb | Butter or margarine |
| 1 | c | Chopped onion |
| 1 1/3 | lb | (4 medium) potatoes - cut into 3/4-inch cubes |
| 2 1/2 | c | Water |
| 2 | Chicken bouillon cubes | |
| 10 | oz | Frozen chopped broccoli - thawed and drained |
| 1 1/2 | c | Shredded Cheddar cheese |
| Salt and pepper, to taste |
In 2- to 3-quart saucepan over medium heat, melt butter. Add onion; saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes. Remove 1 cup of the potato cubes with slotted spoon; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Mix in reserved potatoes and the broccoli. Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper.
Menu: Bread Sticks, Carrot-Raisin Salad, Gingerbread with Applesauce
Nutritional Information Per Serving: 360 calories; 18 g fat; 60 mg cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g protein.