French-Style Cream of Broccoli Soup with Rose
Categories: Cream of , Broccoli soup, Celery, Low fat, Vegetarian
1 teaspoon of Canola oil or butter
1 cup of dry white wine
1/2 large Yellow onion, thinly sliced
4 Stalks broccoli, coarsely chopped
1/2 cup of Celery stalks & leaves chopped
1 large Red potato, peeled & cubed
2 cups of Skim milk
1 cup of Vegetable stock
1/2 cup of rolled oats BIGGSuperstore.com
1/2 teaspoon of dried rosemary or 1/4 teaspoon ground
1 tablespoon of Fresh dill or 1 teaspoon of dried
1 teaspoon of salt, or to taste |
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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. Sauté 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, taste 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 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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