Recipe - Herbed Broccoli Bisque

3 md Leeks
1 Clove garlic; minced
2 teaspoon Soft margarine or butter
3 cup Chicken broth; divided
4 cup Broccoli florets; small
1 pound Boiling potatoes; 3/4inch
cubes
1 teaspoon Basil
1 teaspoon Thyme
One fourth teaspoon White pepper; ground
1 One half cup 2% milk
1 teaspoon Lemon juice
One half teaspoon Salt

1. Clean leeks by trimming root ends and all but 1" of green tops. Peel
off and discard 12 layers of the tough outer leaves. Beginning at green
end, slice down about 1" into the leeks. Put in colander and wash
thoroughly under cool running water. Wash again to remove all traces of
dirt. Set aside until well drained and cut into 1/2" pieces.

2. In large heavy pot, combine leeks, garlic, margarine and 3 tbsp broth.
Cook over med, stirring frequently, for 10 mins until leeks are tender but
not browned. (Add more broth if liquid evaporates).

3. Add broccoli, potatoes, basil, thyme, pepper and remaining broth and
bring to boil. Cover, reduce heat and simmer for 1114 mins, until
potatoes and broccoli are tender. Remove from heat and let cool slightly.
4. Working in batches, puree the mixture in blender on low for 10 seconds.
Raise speed to high and process until completely smooth. Return to pot.
Add remaining ingredients and mix well. Cook for 45 mins, do not boil.

5. Garnish servings with tiny blanched broccoli florets or leaves.

Per serving:
207 calories, 3.5g fat (15% CFF)
1.2 g sat fat, 5mg cholesterol

Contributor: "100% Pleasure" N Baggett, R. Glick

Posted to Digest eatlf.v097.n298 by Cathleen catht@interlog.com on Nov
24, 1997