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Name: French-Style Cream of Broccoli with Rosemary
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 1 ts Salt or adjust amount to taste; 1 c White wine; 2 c Skim milk; 1 ts Butter or canola oil; 1/2 c Uncooked oatmeal; 2 tb Dried dill weed; 1/2 lg Yellow onion; thinly sliced; 1 lg Red potatoes; cubed; 1/4 ts Ground rosemary or 1/2; 1/2 c Chopped celery ribs and; 1 c Vegetable stock; 4 Stalks broccoli including

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INGREDIENTS

1 ts Salt ; or adjust amount to taste
1 c White wine
2 c Skim milk
1 ts Butter or canola oil
1/2 c Uncooked oatmeal
2 tb Dried dill weed
1/2 lg Yellow onion; thinly sliced
1 lg Red potatoes; cubed
1/4 ts Ground rosemary or 1/2
1/2 c Chopped celery ribs and
1 c Vegetable stock
4 Stalks broccoli including

Servings

INSTRUCTIONS

In a large, heavy soup pot over medium-high heat, heat butter or oil and white wine to bubbling. Add onion and cook 5 minutes, stirring frequently to prevent browning Add celery, broccoli and potato. Saute 5 more minutes, stirring frequently. Add milk, stock and oatmeal Lower heat to medium and simmer 15 to 20 minutes, or until potato is cooked. Let soup cool slightly, then then transfer in batches to a blender; puree. Return pureed soup to pot and add rosemary, dillweed and salt. Heat through, taste for seasoning, and adjust if necessary. Serves 6 to 8. Recipe by: Star Tribune, 2/98 Posted to MC-Recipe Digest by Kathleen on Apr 12, 1998

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French-Style Cream of Broccoli with Rosemary

1 ts Salt or adjust amount to taste
1 c White wine
2 c Skim milk
1 ts Butter or canola oil
1/2 c Uncooked oatmeal
2 tb Dried dill weed
1/2 lg Yellow onion; thinly sliced
1 lg Red potatoes; cubed
1/4 ts Ground rosemary or 1/2
1/2 c Chopped celery ribs and
1 c Vegetable stock
4 Stalks broccoli including

In a large, heavy soup pot over medium-high heat, heat butter or oil and  white wine to bubbling. Add onion and cook 5 minutes, stirring frequently  to prevent browning    Add celery, broccoli and potato. Saute 5 more minutes, stirring frequently.  Add milk, stock and oatmeal Lower heat to medium and simmer 15 to 20  minutes, or until potato is cooked. Let soup cool slightly, then then  transfer in batches to a blender; puree.    Return pureed soup to pot and add rosemary, dillweed and salt. Heat  through, taste for seasoning, and adjust if necessary. Serves 6 to 8.    Recipe by: Star Tribune, 2/98    Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 12,  1998

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Nutrition

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Serving Size: 1 Serving (430g)
Recipe Makes: 6 Servings

Calories: 155
Calories from Fat: 15 (10%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.5g
Cholesterol 3.3mg		1 %
Sodium 1029.1mg		35 %
Potassium 407.2mg		11 %
Total Carbohydrate 24.8g		7 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 22.5g
Protein 9.1g		13 %
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: 155

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