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Name: Broccoli Garden Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 11
Cuisine: American
Ingredients: 1 c Celery Tops, chopped; 1/4 ts Ground Allspice (opt); 6 c Yams, peeled and chopped; Ground Pepper to taste; 3 c Broccoli, chopped; 2 Medium Onions, chopped; 1 tb olive oil; 4 Garlic minced; 2 c Watercress, chopped; 6 c Defatted Chicken Broth,divid

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INGREDIENTS

1 c Celery Tops, chopped
1/4 ts Ground Allspice (opt)
6 c Yams, peeled and chopped
Ground Pepper to taste
3 c Broccoli, chopped
2 Medium Onions, chopped
1 tb olive oil
4 Garlic ; minced
2 c Watercress, chopped
6 c Defatted Chicken Broth,divid

Servings

INSTRUCTIONS

Simmer the yams, covered, in two cups chicken broth 10 minutes or until soft; puree in food mill or processor. Set aside. In large pot with cover, saute the onions and garlic in oil until the onions are translucent and starting to brown. Add celery. Saute a few minutes, Add broccoli and remaining chicken broth. Simmer, covered, eight minutes or until tender-crisp. Stir in puree; add seasonings. Serve immediately or serve chilled. Top each portion with 1/4 cup chopped watercress. Makes 11 one-cup servings. Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991

NOTES

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Broccoli Garden Soup

1 c Celery Tops, chopped
1/4 ts Ground Allspice (opt)
6 c Yams, peeled and chopped
 Ground Pepper to taste
3 c Broccoli, chopped
2 Medium Onions, chopped
1 tb olive oil
4 Garlic minced
2 c Watercress, chopped
6 c Defatted Chicken Broth,divid

Simmer the yams, covered, in two cups chicken broth 10 minutes or until  soft; puree in food mill or processor. Set aside. In large pot with cover,  saute the onions and garlic in oil until the onions are translucent and  starting to brown. Add celery. Saute a few minutes, Add broccoli and  remaining chicken broth. Simmer, covered, eight minutes or until  tender-crisp. Stir in puree; add seasonings. Serve immediately or serve  chilled. Top each portion with 1/4 cup chopped watercress. Makes 11 one-cup  servings.    Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein,  50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4  milligrams beta carotene.   SOURCE: Tyler Morning Telegraph, Wed., Feb. 27  1991

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Nutrition

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Serving Size: 1 Serving (1g)
Recipe Makes: 11 Servings

Calories: 4
Calories from Fat: 3 (75%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 4.5mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.3g
Protein 0.1g		0 %
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: 4

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