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Name: French-Style Cream of Broccoli Soup with Rose
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 7
Cuisine: French
Ingredients: 4 Stalks broccoli -- coarse; Grd; 1 ts Canola oil -- or butter; Chopped; 1 lg Red potato -- peeled &; Cubed; 1 tb Fresh dill -- or 1 ts dried; 1/2 lg Yellow onion -- thinly; 1/2 ts Dried rosemary -- or 1/4 ts; Chopd; 1 c Dry white wine; 1 ts Salt -- or to taste; Sliced; 1/2 c Celery stalks&leaves --; 1/2 c Rolled oats; 2 c Skim milk; 1 c Vegetable stock

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INGREDIENTS

4 Stalks broccoli -- coarse
Grd
1 ts Canola oil -- or butter
Chopped
1 lg Red potato -- peeled &
Cubed
1 tb Fresh dill -- or 1 ts dried
1/2 lg Yellow onion -- thinly
1/2 ts Dried rosemary -- or 1/4 ts
Chopd
1 c Dry white wine
1 ts Salt -- or to taste
Sliced
1/2 c Celery stalks&leaves --
1/2 c Rolled oats
2 c Skim milk
1 c Vegetable stock

INSTRUCTIONS

In a large, heavy soup pot, heat butter or canola oil and wine to bubbling. Add onions and cook 5 minutes over medium-high heat, stirring frequently to prevent browning. Add broccoli, celery and potato. Saute 5 more minutes, stirring frequently. Add milk, stock and oats. Lower heat and simmer 15 to 20 minutes, or until potato is cooked. Let soup cool slightly, then transfer in batches to blender or food processor; puree. Return pureed soup to pot and add rosemary, dill and salt. Heat through, tast for seasoning, and adjust if necessary. Serves 6-8 Per Serving: 122 cal; 5g prot; 1g fat; 16g carb; 3mg chol; 423mg sod; 2g fiber From 3/93 Vegetarian Times page 36 Formatted to MM by Kat Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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French-Style Cream of Broccoli Soup with Rose

4 Stalks broccoli -- coarse
 Grd
1 ts Canola oil -- or butter
 Chopped
1 lg Red potato -- peeled &
 Cubed
1 tb Fresh dill -- or 1 ts dried
1/2 lg Yellow onion -- thinly
1/2 ts Dried rosemary -- or 1/4 ts
 Chopd
1 c Dry white wine
1 ts Salt -- or to taste
 Sliced
1/2 c Celery stalks&leaves --
1/2 c Rolled oats
2 c Skim milk
1 c Vegetable stock

In a large, heavy soup pot, heat butter or canola oil and wine to bubbling.  Add onions and cook 5 minutes over medium-high heat, stirring frequently to  prevent browning. Add broccoli, celery and potato. Saute 5 more minutes,  stirring frequently.  Add milk, stock and oats. Lower heat and simmer 15 to  20 minutes, or until potato is cooked. Let soup cool slightly, then  transfer in batches to blender or food processor; puree. Return pureed soup  to pot and add rosemary, dill and salt. Heat through, tast for seasoning,  and adjust if necessary. Serves 6-8  Per Serving:  122 cal; 5g prot; 1g  fat; 16g carb; 3mg chol; 423mg sod; 2g fiber From 3/93 Vegetarian Times  page 36 Formatted to MM by Kat    Recipe By     :    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (402g)
Recipe Makes: 7 Servings

Calories: 183
Calories from Fat: 22 (12%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.6g
Cholesterol 36.8mg		11 %
Sodium 909.8mg		31 %
Potassium 396.4mg		10 %
Total Carbohydrate 17.2g		5 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 16.1g
Protein 19.1g		27 %
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: 183

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