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 MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (525g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 64 (34%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 13.6mg||4 %|
|Sodium 522.7mg||18 %|
|Potassium 534.4mg||14 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 19g|
|Protein 11.9g||17 %|
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Calories per serving: 191
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