Broccoli Soup
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Broccoli Soup
  Broccoli    Soups  
Last updated 6/12/2012 1:10:43 AM. Recipe ID 38032. Report a problem with this recipe.
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      Title: Broccoli soup
 Categories: Soups
      Yield: 4 Servings
 
      1 lb Broccoli florets
      1 tb Olive oil or butter
      1 sm Onion, chopped
      1    Celery rib, sliced
      1 lg Or 2 small scallions, green and white parts, chopped
      2 cn (14 1/2 oz) vegetable Stock
      1 c  Water
      1 sm Potato, chopped (about 1 cup
           Salt and freshly ground
           Black pepper to taste
      6 tb Roasted red peppers, peeled and chopped fine (optional, also available bottled in the supermarket)
 
  Separate the broccoli florets from the stems; florets should be cut
  into smaller pieces. Peel stems, slice in half lengthwise and chop
  roughly. Heat oil or melt butter in a large saucepan or stock pot.
  Saute onion, celery and scallions in hot oil or butter until onion
  edges begin to brown, about 5 minutes Add the broccoliand stir-fry
  for 1 minute. Add stock, water and potatoes and bring to a boil.
  Reduce heat and simmer about 15 minutes, or until broccoli and
  potatoes are tender when pierced with a fork. Puree in batches in a
  blender or food processor, being careful not to fill blender full, as
  the hot ingredients may expand when blended. Return to pan and add
  salt and pepper to taste. If necessary, thin with additional stock or
  water. Ladle hot soup into bowls and garnish each bol with 1
  tablespoon of optional roasted red pepper. Makes 6 servings.
  
  Per serving: Calories76 Fat 3g No cholesterol Sodom 324 mg Percent
  from fat 28%
  




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Recipe ID 38032 (Apr 03, 2005)

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