Title: No-Cream Broccoli Potato Soup
Categories: Vegetable Soup
Yield: 6 Servings

1	c	Onions -- chopped
1		Garlic cloves -- crushed
		Salt & pepper to taste
1/4	ts	Dried thyme
1	qt	Vegetable broth
1	c	Water
1/2	lb	Potatoes -- peeled & cubed
1	bn	Broccoli -- (about 1 1/2 lb
1	ts	Fresh lemon juice

In a Dutch Oven: Saute onions, garlic, salt, pepper, and thyme in a small amount of broth until onions are tender. Add rest of broth and water; bring to boil. Add potatoes, cooking until fork tender. Meanwhile, trim ends and tough parts of broccoli stalks. Cut florets and stalks in 1" pieces. Add to potato mixture. Cook until broccoli tender, 8-10 minutes. Puree soup in blender in 2 batches; until smooth. Return to Dutch Oven; add lemon juice.

NOTE: I like my soup chunky, so I only puree half

Recipe By : Net

From: Annice Grinberg Date: 06 Feb 97 Jewish-Food List Ä

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