Post by chief_cook2 on Jan 8, 2003 13:03:35 GMT -6
This one is a little unusual, but a favorite at our home. It is a vegetarian soup that goes well
with a salad and bread for a light dinner.
1 medium potato, chopped
2 stalks celery, peeled and chopped, including leaves
1 medium onion, chopped
1/2 cup chicken broth
1/2 tsp. dried basil
salt and pepper to taste
2 cups cream style cottage cheese
8 oz. frozen peas
1 cup milk
In a 2 quart saucepan combine potato, celery, onion, chicken broth, basil, salt and pepper.
Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
Meanwhile, in a blender combine cottage cheese, peas and milk. Cover and blend until
smooth. Stir into the vegetables in the saucepan. Heat through. 6 servings.
with a salad and bread for a light dinner.
1 medium potato, chopped
2 stalks celery, peeled and chopped, including leaves
1 medium onion, chopped
1/2 cup chicken broth
1/2 tsp. dried basil
salt and pepper to taste
2 cups cream style cottage cheese
8 oz. frozen peas
1 cup milk
In a 2 quart saucepan combine potato, celery, onion, chicken broth, basil, salt and pepper.
Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
Meanwhile, in a blender combine cottage cheese, peas and milk. Cover and blend until
smooth. Stir into the vegetables in the saucepan. Heat through. 6 servings.