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Broccoli Chowder

4 servings

  • 1/4 cup Vegetable Broth **
  • 1 Tablespoon margarine or butter,
       (for flavoring)
  • 1 medium, finely chopped onion
  • 1 clove minced garlic
  • 2 medium peeled, diced potatoes
  • 4 cups Vegetable Broth **
  • 1/2 to 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 bunch broccoli flowerettes

1. Melt the margerine & 1/4 cup broth in a heavy kettle and saute the onion & garlic until tender but not browned. Add the potatoes and saute for 4 minutes longer.

2. Add the broth, thyme, salt, pepper, bring to a boil, cover, and simmer for 15 minutes, or until the potatoes are tender.

3. Add the broccoli flowerets, cover, and cook for 7 minutes, or until the flowerets are barely tender. Freezes well.

** I like to make my broth using Knorr vegetable bouillion cubes with boiling water. It's quicker and has a more standard taste than making up my own vegetable broth from scratch.

 
Nutrition Facts (4 SP)
Amount Per Serving: Calories 158 - Calories from Fat 5
Percent Total Calories From: Fat 3%, Protein 11%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2417mg, Total Carbohydrate 34g, Dietary Fiber 2g, Protein 4g, Vitamin A 859 units, Vitamin C 54 units, Calcium 0 units, Iron 3 units

Bon appetit!

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