Soups, Stews, & Goulash > Cream of Soups > Cream of Broccoli Soup 6
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| Cream of Broccoli Soup 6
1 cup of raw cashews
5 cups of vegetable stock or bouillon
2 medium boiling potatoes, unpeeled,
1 medium onion, finely chopped
1 bunch of Broccoli, trimmed
1 teaspoon of dried basil
1 teaspoon of fine sea salt
1/4 teaspoon of freshly ground black pepper |
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(From "May All Be Fed," John Robbins. William Morrow; 1992; $23)
Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute. Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot. Bring to a simmer, cover and cook for 5 minutes. Stir in the broccoli and basil and return to a simmer. Cover and cook until the potatoes are tender, about 10 minutes. Stir in the reserved cashew mixture, the salt, the pepper and bring just to a simmer. Remove from the heat, transfer about half of the soup to a blender and puree. Return the puree to the pot and stir well. Serve immediately. Calcium in cook broccoli: 206 milligrams per spear. From Tuscon area newspapers, 1994, 3rd quarter, courtesy Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields: 6 Servings
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