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Recipe by: dorsina
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See below ingredients and instructions of the recipe
1 tb Olive Oil
2 c Fresh Broccoli Stalks
- (peeled and diced)
2 tb Fresh Thyme, finely chopped
-OR-
3/4 ts -Dried Thyme, crushed
1 c Onion; thinly sliced
1 c Red Cooking Apple
- peeled and diced
1/2 c Celery, diced
4 c Lo-Salt, Lo-Fat Chick. stock
1/4 ts Ground white pepper
1/4 c NonFat Yogurt
2 tb Minced Parsley
Heat oil in large pot with lid. Add broccoli, thyme, onion, apple and
celery. Cover and cook over low heat 10 minutes. Add chicken stock
and pepper. Cook 30 minutes more. Remove from heat and cool
slightly. Puree 1 cup at a time in blender or food processor. Serve
hot or chilled, garnished with a dollop of yogurt and sprinkling of
minced parsley. Makes 5 1/2 cups.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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