Post by Robyn2 on Oct 9, 2002 15:51:28 GMT -6
This recipe was posted on another message board. It sounds good. I am going to make it tonight for dinner.
Broccoli and Potato Chowder
Broccoli Florets are not the only part of this healthful vegetable. Peel and cube the stalks too, for this easy to make soup.
4 cups chicken or vegetable stock
2 carrots, diced
1 onion, diced
1 large potato, peeled and diced
1 stalk celery, sliced
4 cups chopped broccoli
3 tbsp all purpose flour
2 tbsp butter, softened
½ cup milk, approx.
1 pkg (125 g) herbed cream cheese, cubed
1 tbsp chopped fresh dill or parsley.
In a large saucepan, bring chicken stock to boil. Add carrots, onion, potato, celery, return to boil. Reduce heat and simmer for about 10 minutes or until vegetables are tender.
Add broccoli, return to boil. Cover and simmer for 5 minutes or until broccoli is tender-crisp. Meanwhile, in small bowl, and using fork, blend flour with butter until smooth.
Return soup to boil, gradually stirring in flour mixture, boil, stirring for 1 minute. Add ½ cup milk, cheese; simmer stirring just until cheese is melted, and adding more milk if thinner soup is desired. Ladle into bowls and sprinkle with dill or parsley.
Makes 4 servings, 325 calories, 13 g protein, 19G fat, 27 g carbohydrate, high source of fiber, good source iron.
Source December 1995 Canadian Living Magazine.
Broccoli and Potato Chowder
Broccoli Florets are not the only part of this healthful vegetable. Peel and cube the stalks too, for this easy to make soup.
4 cups chicken or vegetable stock
2 carrots, diced
1 onion, diced
1 large potato, peeled and diced
1 stalk celery, sliced
4 cups chopped broccoli
3 tbsp all purpose flour
2 tbsp butter, softened
½ cup milk, approx.
1 pkg (125 g) herbed cream cheese, cubed
1 tbsp chopped fresh dill or parsley.
In a large saucepan, bring chicken stock to boil. Add carrots, onion, potato, celery, return to boil. Reduce heat and simmer for about 10 minutes or until vegetables are tender.
Add broccoli, return to boil. Cover and simmer for 5 minutes or until broccoli is tender-crisp. Meanwhile, in small bowl, and using fork, blend flour with butter until smooth.
Return soup to boil, gradually stirring in flour mixture, boil, stirring for 1 minute. Add ½ cup milk, cheese; simmer stirring just until cheese is melted, and adding more milk if thinner soup is desired. Ladle into bowls and sprinkle with dill or parsley.
Makes 4 servings, 325 calories, 13 g protein, 19G fat, 27 g carbohydrate, high source of fiber, good source iron.
Source December 1995 Canadian Living Magazine.