Recipe - Broccoli Soup (Dmn)

1 pound Broccoli florets
1 tablespoon Olive oil or butter
1 small Onion, chopped
1 Celery rib, cut or sliced up
1 lg Or 2 small scallions, green
And white parts, chopped
2 cn (14 One half oz) vegetable Stock
1 cup Water
1 small Potato, chopped (about 1 cup
Salt and freshly ground
Black pepper to taste
6 tablespoon 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 stirfry 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%

From The Dallas Morning News 10/16/96 Typos by Bobbie Beers

Posted to MCRecipe Digest V1 #635 by "Maria M. Schaefer"
mariam@startext.net on Jun 04, 1997