Broccoli vichyssoise
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Broccoli vichyssoise
  Broccoli    Soups  
Last updated 6/12/2012 1:00:46 AM. Recipe ID 23999. Report a problem with this recipe.
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      Title: Broccoli vichyssoise
 Categories: Soups, Potatoes
      Yield: 8 servings
      4    Medium-size leeks (about 1
      2 ts Non-diet, tub style
  3 1/4 c  Chicken stock or broth
           -(defatted), divided
  3 1/2 c  Peeled and diced potatoes
           -(1-1/2 pounds)
      3 c  Broccoli florets
    1/4 ts White pepper
  1 1/2 c  Whole milk
           Salt to taste
      1 tb Lemon juice
      1    To 2 tsp. finely chopped
           -chives for garnish
  Thoroughly was leek leaves, which tend to collect sand. Trim off and
  discard root ends and all but about 1 inch of green tops.  Peel off
  and discard 1 to 2 layers of tough outer leaves.  Cut leeks crosswise
  into 1/2 inch pieces.
  In Dutch oven or large saucepan, melt margarine over medium heat.  Add
  leeks and 3 Tbsp. of stock; cook, stirring frequently, about 10
  minutes, until leeks are tender but not browned. If liquid begins to
  evaporate, lower heat slightly and add more stock.  Add remaining
  chicken stock, potatoes, broccoli and pepper.
  Lower heat, cover, and simmer about 11-14 minutes, until potatoes and
  broccoli are tender.  Remove pot from heat and let cool slightly.  In
  batches, puree mixture in a blender on low speed 10 seconds.  Then
  raise speed to high and puree until completely smooth.  Return puree
  to pot in which it was cooked.  Add milk; stir to mix well.  Simmer
  an additional 4 - 5 minutes.  Refrigerate about 5 hours.  Before
  serving stir in lemon juice and add salt, if desired.  Garnish with
  chopped chives.
  Yield:  8 servings, each containing 163 calories, 6.7 grams protein;
  2.8 grams fat; and 5 milligrams cholesterol.
  From: Skinny Soups by Ruth Glick and Nancy Baggett Asbury Park Press
  08/26/92 Shared 

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Recipe ID 23999 (Apr 03, 2005)

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