Recipe - Broccoli Garden Soup

3 cup Broccoli, chopped
6 cup Yams, peeled and chopped
6 cup Defatted Chicken Broth,divid
2 Medium Onions, chopped
4 Cloves Garlic, minced
1 tablespoon Olive Oil
1 cup Celery Tops, chopped
One fourth teaspoon Ground Allspice (opt)
2 cup Watercress, chopped
Ground Pepper to taste

Simmer the yams, covered, in two cups chicken broth 10 minutes or until
soft; puree in food mill or processor. Set aside. In large pot with cover,
saute the onions and garlic in oil until the onions are translucent and
starting to brown. Add celery. Saute a few minutes, Add broccoli and
remaining chicken broth. Simmer, covered, eight minutes or until
tendercrisp. Stir in puree; add seasonings. Serve immediately or serve
chilled. Top each portion with One fourth cup chopped watercress. Makes 11 onecup
servings.
Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein,
50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4
milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27
1991

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini