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Name: Broccoli and Orange Soup (Hallgarten)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 lb Broccoli; chopped; 1 md Onion chopped; 2 tb Water; 1 tb Vegetable oil; 2 Oranges; juiced; 2 1/2 c Chicken Stock; 1 tb Cornstarch; Salt and pepper; 1 1/4 c Yogurt

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INGREDIENTS

1 lb Broccoli; chopped
1 md Onion ; chopped
2 tb Water
1 tb Vegetable oil
2 Oranges; juiced
2 1/2 c Chicken Stock
1 tb Cornstarch
Salt and pepper
1 1/4 c Yogurt

INSTRUCTIONS

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 on Mar 14, 1998

NOTES

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Broccoli and Orange Soup (Hallgarten)

1 lb Broccoli; chopped
1 md Onion chopped
2 tb Water
1 tb Vegetable oil
2 Oranges; juiced
2 1/2 c Chicken Stock
1 tb Cornstarch
 Salt and pepper
1 1/4 c Yogurt

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 <phannema@wizard.ucr.edu> on Mar 14,  1998

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Nutrition

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Serving Size: 1 Serving (525g)
Recipe Makes: 4 Servings

Calories: 191
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 191

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