Saturday, October 26, 2013

Cream of Broccoli Soup

I never cease to be amazed at how a handful of simple ingredients can be transformed into a world-class bowl of soup, and most especially in creamy soups. "Cream of Broccoli Soup" (page 169) contains just onion, potato, and broccoli, cooked tender and puréed, and made "creamy" with the addition of soymilk. Each serving is garnished with sliced kalamata olives, an unusual and delicious touch. This soup is the perfect start to any meal, and would please even the pickiest of eaters.
Keeping it "McDougall Friendly" checklist:

ü  Omit the oil when sautéing the onion. Use a nonstick soup pot and/or a little water, broth, or sherry for the sauté liquid.


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