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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: In a lg saucepan, melt margarine over med-high heat. Add onion. Cook,
stirring, until tender-about 7 minutes. Add garlic and dill. Cook,
stirring, for 1 minute longer Add broccoli, broth, and potatoes to
saucepan, bring to a boil. Reduce heat to med-low and simmer partially
covered until vegetables are tender-about 10 minutes.
Using a slotted spoon, place broccoli mixture in a blender or food
processor fitted with the metal blade. Process until smooth; return to
saucepan. Stir milk, 1/2teaspoon salt, and pepper into saucepan. Cook,
stirring, until soup is heated through, about 5 minutes. Add 1/4c cheese;
stir until melted- about 1 minute. Ladle soup into individual bowls.
Sprinkle with remaining cheese and serve immediately.
Serves 6
| Ingredients:
1 Tablespoon(s) Margarine
1 medium Yellow onion
2 Cloves garlic, minced
1 Teaspoon(s) Dried dill
3 Cup(s) Broccoli flowerets
3 Cup(s) Chicken broth
2 medium Russet potatoes, peeled
1 Cup(s) Evaporated skim milk
1/2 Teaspoon(s) Black pepper
1/2 Cup(s) Shredded cheddar cheese |
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