Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Broccoli florets
1 tb Olive oil or butter
1 sm Onion, chopped
1 Celery rib, sliced
1 lg Or 2 small scallions, green
And white parts, chopped
2 (14 1/2 oz) cans vegetable
Stock
1 c Water
1 sm Potato, chopped (about 1 cup
Salt and freshly ground
Black pepper to taste
6 tb Roasted red peppers, peeled
And chopped fine (optional,
Also available bottled in
The supermarket)

Separate the broccoli florets from the stems; florets should be cut
into smaller pieces. Peel stems, slice in half lengthwise and chop
roughly. Heat oil or melt butter in a large saucepan or stock pot.
Saute onion, celery and scallions in hot oil or butter until onion
edges begin to brown, about 5 minutes Add the broccoliand stir-fry
for 1 minute. Add stock, water and potatoes and bring to a boil.
Reduce heat and simmer about 15 minutes, or until broccoli and
potatoes are tender when pierced with a fork. Puree in batches in a
blender or food processor, being careful not to fill blender full, as
the hot ingredients may expand when blended. Return to pan and add
salt and pepper to taste. If necessary, thin with additional stock or
water. Ladle hot soup into bowls and garnish each bol with 1
tablespoon of optional roasted red pepper. Makes 6 servings.

Per serving: Calories76 Fat 3g No cholesterol Sodom
324 mg Percent from fat 28%

From The Dallas Morning News 10/16/96 Typos by Bobbie Beers

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