Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

No-Cream Broccoli Soup




Source of Recipe


Virtual Delicacies


List of Ingredients




• 2 teaspoons olive oil
• 1 cup chopped onions
• 1 clove garlic, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme
• 2 cans (13-1/4 or 14-1/2 oz.) chicken broth, defatted*
• 1 cup water
• 8 ounces all-purpose potatoes, peeled and cut into 3/4-inch cubes (1 heaping cup)
• 1 large bunch broccoli (about 1-1/2 lbs.)
• 1 teaspoon fresh lemon juice
• Lemon wedges, for garnish
• 1 cup water


Recipe




1. Heat oil in 5-quart Dutch oven over medium-high heat. Add onions, garlic, salt, pepper, and thyme; cook, stirring frequently, until onions are tender and begin to brown. Remove garlic.
2. Add chicken broth and water; bring to boil over high heat. Stir in potatoes; return to boil, reduce heat and simmer, covered, until potatoes are fork tender, 5 minutes.
3. Meanwhile, trim ends and tough parts of broccoli stalks. Cut florets and stalks into 1-inch pieces. Add broccoli toDutch oven; cook over high heat, uncovered, until broccoli is tender, 8 to 10 minutes.
4. Puree soup in blender, in 2 batches, until smooth. Return soup to Dutch oven; stir in lemon juice. Serve with lemon wedges. Makes 4 servings.