Cream Of Broccoli Soup(Robbins)

* Exported from MasterCook *

CREAM OF BROCCOLI SOUP (ROBBINS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Raw cashews
5 c Vegetable stock or bouillon
2 md Boiling potatoes, unpeeled,
-cut into 1/2" cubes
1 md Onion, finely chopped
1 bn Broccoli, trimmed and
-coarsely chopped (about
-4-1/2 cups)
1 t Dried basil
1 t Fine sea salt
1/4 ts Freshly ground black pepper

(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.



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