Recipe - Broccoli And Orange Soup (Hallgarten)

1 md Onion; chopped
1 tablespoon Oil
1 pound Broccoli; chopped
2 Oranges; juiced
2 One half cup Chicken stock
1 One fourth cup Yogurt
1 tablespoon Cornstarch
2 tablespoon Water
Salt and pepper

Reserve some small pieces of broccoli for garnish, together with a little
grated orange rind. Heat the oil and cook the onion until it has just
softened but not browned. Add the broccoli and stir round. Cook, covered,
for a few minutes and then add the orange juice and stock. Bring to the
boil, cover and simmer for about 20 minutes, until the broccoli is soft.
Puree the soup in a blender. Mix the cornstarch and a ater to a smooth
paste and stir into the soup with salt and pepper to taste. Retum the soup
to the heat and cook for a further five minutes. Serve, garnished with the
reserved broccoli and the orange rind.

Use frozen broccoli if fresh is not available. Serve cold if preferred.

REFs COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell
Books. ISBN 0890098808 (out of print). Edited by Pat Hanneman (kitpath)

Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985)

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 14,
1998