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Title: Broccoli and Orange Soup (Hallgarten) Categories: Soups, Chilled, Yogurt Yield: 4 Servings 1 md Onion; chopped 1 tb Oil 1 lb Broccoli; chopped 2 Oranges; juiced 2 1/2 c Chicken stock 1 1/4 c Yogurt 1 tb Cornstarch 2 tb Water Salt and pepper Reserve some small pieces of broccoli for garnish, together with a little grated orange rind. Heat the oil and cook the onion until it has just softened but not browned. Add the broccoli and stir round. Cook, covered, for a few minutes and then add the orange juice and stock. Bring to the boil, cover and simmer for about 20 minutes, until the broccoli is soft. Puree the soup in a blender. Mix the cornstarch and a ater to a smooth paste and stir into the soup with salt and pepper to taste. Retum the soup to the heat and cook for a further five minutes. Serve, garnished with the reserved broccoli and the orange rind. Use frozen broccoli if fresh is not available. Serve cold if preferred. REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath) Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985) Posted to MC-Recipe Digest by KitPATh 1998 |