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Title: Broccoli Cheese Soup - Joann Rachor
Categories: Vegetarian
Yield: 1 Servings
| 1 1/4 | c | Cooked potato |
| 1 1/2 | c | Cooked carrots |
| 1 | md | Onion, cooked |
| 1/2 | c | Cashews |
| 3 1/4 | c | Water |
| 1 3/4 | ts | Salt |
| 1 | lb | Frozen broccoli -=-OR=- |
| 4 | c | Fresh chopped broccoli |
Cook broccoli until tender.BLEND potatoes and cashews with 2 cups water. BLEND carrots and onion with 1 1/4 cup water. Combine all ingredients. Reheat and serve. Sliced, cooked carrots may be used for part of the broccoli. Serve with tossed salad that has chopped, fresh broccoli in it that has been steamed or blanched a few minutes. Still partly raw. Chill. The same may be done with cauliflower.
Variation: Reduce cashews to 1/4 cup, leave out broccoli. Serve as a sauce over rice, noodles, potatoes or vegetables.
Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95.
Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series. Unfamiliar ingredients can be found in most large grocery stores or health food stores.
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