Recipe - French-Style Cream Of Broccoli With Rosemary

1 teaspoon Butter or canola oil
1 cup White wine
One half lg Yellow onion; thinly cut or sliced up
One half cup Chopped celery ribs and
leaves
4 Stalks broccoli including
stems; coarsely chopped
1 lg Red potatoes; cubed
2 cup Skim milk
1 cup Stock
One half cup Uncooked oatmeal
One fourth teaspoon Ground rosemary or 1/2
teaspoon dried
2 tablespoon Dried dill weed
1 teaspoon Salt; or to taste

In a large, heavy soup pot over mediumhigh heat, heat butter or oil and
white wine to bubbling. Add onion and cook 5 minutes, stirring frequently
to prevent browning

Add celery, broccoli and potato. Saute 5 more minutes, stirring frequently.
Add milk, stock and oatmeal Lower heat to medium and simmer 15 to 20
minutes, or until potato is cooked. Let soup cool slightly, then then
transfer in batches to a blender; puree.

Return pureed soup to pot and add rosemary, dillweed and salt. Heat
through, taste for seasoning, and adjust if necessary. Serves 6 to 8.

Recipe by: Star Tribune, 2/98

Posted to MCRecipe Digest by Kathleen schuller@ix.netcom.com on Apr 12,
1998