Friday, February 27, 2015

Broccoli Bisque

(from Dr. McDougall’s newsletter)

Preparation time: 10 minutes
Cooking Time: 20 minutes
Servings: 6-8


4 cups broccoli florets
3 cups vegetable broth
2 cups frozen chopped hash brown potatoes (or use fresh potatoes peeled and cut into chunks)
1 onion, chopped
1 teaspoon dried dill weed
2½ cups non-dairy milk (almond, soy, etc.)
1 tablespoon Dijon mustard
Salt and pepper to taste (I leave salt out)

Place broccoli, broth, potatoes, onion, and dill weed in a medium pot.  Bring to boil, cover, and cook over medium heat for 15 minutes until broccoli and potatoes are tender.  Use an immersion blender to blend.  Add non-dairy milk, mustard, and pepper.  Heat through and serve. 

If you don’t have an immersion blender (which I highly recommend…so easy!), you can blend the soup in a regular blender or Vitamix and then return back to pot to add milk, mustard, and pepper. 

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