Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Soup: Broccoli Garden Soup




Source of Recipe


Tyler Morning Telegraph, Wed., Feb. 27 1991


List of Ingredients




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


Recipe



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.


YIELD: Eleven Servings - 1 cup each


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.