Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Broccoli, chopped 1 T Olive Oil
6 c Yams, peeled and chopped 1 c Celery Tops, chopped
6 c Defatted Chicken Broth,divid 1/4 t Ground Allspice (opt)
2 ea Medium Onions, chopped 2 c Watercress, chopped
4 ea Cloves Garlic, minced 1 x Ground Pepper to taste

Simmer the yams, covered, in two cups chicken broth 10 minutes or
until soft; puree in food mill or processor. Set aside. In large pot
with cover, saute the onions and garlic in oil until the onions are
translucent and starting to brown. Add celery. Saute a few minutes,
Add broccoli and remaining chicken broth. Simmer, covered, eight
minutes or until tender-crisp. Stir in puree; add seasonings. Serve
immediately or serve chilled. Top each portion with 1/4 cup chopped
watercress. Makes 11 one-cup servings.
Nutrient content per serving: 225 calories, 2 grams fat, 4 grams
protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509
milligrams sodium, .4 milligrams beta carotene. SOURCE: Tyler
Morning Telegraph, Wed., Feb. 27 1991

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