Cream of Broccoli Soup Recipe

Free Recipe Cream of Broccoli Soup

Recipe Type: Free Soup Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4

Ingredients for Cream of Broccoli Soup Recipe

2 sm Leeks, washed & sliced
2 cl Garlic, minced
1/3 c Water
4 md Red potatoes, peeled and
Chopped
3 c Water
2 md Stalks broccoli, one chopped
And one cut into small
Florets
2 c Cashew milk
1/2 ts Dried thyme
1 Bay leaf
Freshly ground pepper
To taste

Cream of Broccoli Soup Preparation

Saute the leek and garlic in the 1/3 cup water for 5 minutes. Add the remaining ingredients except the broccoli florets. Cover and cook over medium heat for 40 minutes, or until the potatoes are tender. Remove the bay leaf. Blend the mixture, in batches, in a blender or food processor until smooth and creamy. Return to the pan and keep warm. Meanwhile, place the broccoli florets in another saucepan with water to cover. Cover and cook over medium heat for 5 minutes. Drain. Add to the soup mixture. Season with freshly ground pepper to taste. Variation: You may substitute cauliflower for broccoli in this recipe with delicious results! From The New McDougall Cookbook Converted by MMCONV vers. 1.40 — From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

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