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Ingredients Jump to Instructions ↓

  1. 1 sm Carrot, sliced

  2. 1 Stalk celery, sliced

  3. 1 sm Onion, chopped

  4. 1 Garlic clove, minced

  5. 1/2 ts Marjoram

  6. 1/4 ts Basil

  7. 1/2 c Chicken or vegetable stock

  8. 2 c Skim milk

  9. 2 c Coarsely chopped broccoli

  10. 1/2 c Cooked macaroni

  11. 1 ds Nutmeg

  12. 1 c Low-fat yogurt (garnish)

Instructions Jump to Ingredients ↑

  1. Servings: 4 Place carrots, celery, onions, garlic, marjoram, basil and stock in medium size saucepan. Bring to boil, reduce heat, cover, simmer for 10 minutes. Add the milk and broccoli. Return to boil, reduce heat, cover and simmer for 5 to 7 minutes or until broccoli is tender. Add macaroni and nutmeg and heat through. Remove some broccoli buds from the soup and set aside. Place remaining soup in a blender and process on low speed, until the soup is smooth. Return soup to pot with reserved broccoli buds and heat through. Posted by Sheila Exner. Courtesy of Fred Peters. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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