Post by chief_cook2 on Jan 1, 2003 15:51:10 GMT -6
1 1/2 lbs (675 g) broccoli
1 Tbs (15 ml) olive oil
1 medium onion, chopped
4 cups (1 L) low-fat chicken broth or water
2 tsp (10 ml) curry powder
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 cups (500 ml) plain fat-free yogurt
Cut the florets off the stalk of the broccoli, peel the stalk and chop
coarsely. Heat the olive oil in a large pot over moderate heat and
saute the onion until tender but not brown, about 5 minutes. Add the
broccoli, chicken broth, curry powder, nutmeg, salt, and pepper, and
bring to a boil. Simmer until the broccoli is tender, about 10
minutes. Remove from the heat and puree in batches in an electric
blender or food processor. Return to the pot over low heat and stir
in the yogurt - do not boil. Serve hot or cold. Serves 4 to 6.
1 Tbs (15 ml) olive oil
1 medium onion, chopped
4 cups (1 L) low-fat chicken broth or water
2 tsp (10 ml) curry powder
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 cups (500 ml) plain fat-free yogurt
Cut the florets off the stalk of the broccoli, peel the stalk and chop
coarsely. Heat the olive oil in a large pot over moderate heat and
saute the onion until tender but not brown, about 5 minutes. Add the
broccoli, chicken broth, curry powder, nutmeg, salt, and pepper, and
bring to a boil. Simmer until the broccoli is tender, about 10
minutes. Remove from the heat and puree in batches in an electric
blender or food processor. Return to the pot over low heat and stir
in the yogurt - do not boil. Serve hot or cold. Serves 4 to 6.