|
Broccoli
Bisque
3
cups broccoli florets
1 teaspoon butter
1 medium onion, chopped
4 cups chicken stock (your own or Swanson's)
1 medium potato, diced |
1/2
teaspoon curry powder
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon minced chives or green onions
1 teaspoon salt or to taste
1 cup plain yogurt |
-
Cook
broccoli in water, uncovered, for about 5 minutes, or until
barely
tender, being careful not to lose the fresh green color.
-
Prepare
a kettle with Pam and saute onion in butter until tender but
not brown.
-
Add
chicken stock, potato and curry.
-
Simmer,
covered for 10 minutes.
-
Prepare
bisque in blender in small batches by adding broccoli, potato
mixture and remaining ingredients.
-
Serve
immediately, or keep warm over hot water.
-
Garnish
with a spot of sour cream, parsley, etc.
-
Dilute
with more broth if a large potato was used.
|
|
|
