Separate the broccoli florets from the stems; florets should be cut into smaller pieces. Peel stems, slice in half lengthwise and chop roughly. Heat oil or melt butter in a large saucepan or stock pot. Saute onion, celery and scallions in hot oil or butter until onion edges begin to brown, about 5 minutes Add the broccoliand stir-fry for 1 minute. Add stock, water and potatoes and bring to a boil. Reduce heat and simmer about 15 minutes, or until broccoli and potatoes are tender when pierced with a fork. Puree in batches in a blender or food processor, being careful not to fill blender full, as the hot ingredients may expand when blended. Return to pan and add salt and pepper to taste. If necessary, thin with additional stock or water. Ladle hot soup into bowls and garnish each bol with 1 tablespoon of optional roasted red pepper. Makes 6 servings. Per serving: Calories76 Fat 3g No cholesterol Sodom 324 mg Percent from fat 28% From The Dallas Morning News 10/16/96 Typos by Bobbie Beers Posted to MC-Recipe Digest V1 #635 by "Maria M. Schaefer"
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (43%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 39.1mg||1 %|
|Potassium 396mg||10 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 6.7g|
|Protein 3.5g||5 %|
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Calories per serving: 79
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