Title: French-Style Cream of Broccoli Soup with Rose
Categories: Vegetarian, Low fat
Yield: 7 Servings

1 ts Canola oil -- or butter
1 c Dry white wine
1/2 lg Yellow onion -- thinly
Sliced
4 Stalks broccoli -- coarse
Chopd
1/2 c Celery stalks&leaves --
Chopped
1 lg Red potato -- peeled &
Cubed
2 c Skim milk
1 c Vegetable stock
1/2 c Rolled oats
1/2 ts Dried rosemary -- or 1/4 ts
Grd
1 tb Fresh dill -- or 1 ts dried
1 ts Salt -- or to taste

In a large, heavy soup pot, heat butter or canola oil and wine to bubbling.
Add onions and cook 5 minutes over medium-high heat, stirring frequently to
prevent browning. Add broccoli, celery and potato. Saute 5 more minutes,
stirring frequently. Add milk, stock and oats. Lower heat and simmer 15 to
20 minutes, or until potato is cooked. Let soup cool slightly, then
transfer in batches to blender or food processor; puree. Return pureed soup
to pot and add rosemary, dill and salt. Heat through, tast for seasoning,
and adjust if necessary. Serves 6-8 Per Serving: 122 cal; 5g prot; 1g
fat; 16g carb; 3mg chol; 423mg sod; 2g fiber From 3/93 Vegetarian Times
page 36 Formatted to MM by Kat

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip