Recipe:
1 tbsp. olive oil
2 tbsp. chopped green onion
2 tbsp. chopped yellow onion
2 cans (14.5 oz. each) chicken broth (3-1/2 cups)
1 cup peeled, diced potato
2 12-oz. pkgs. broccoli, cauliflower and carrots, thawed (3 cups)
2 cups 1% milk
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. savory
1/8 tsp. Tabasco sauce
1/4 tsp. ground nutmeg
1. Warm olive oil over low heat in a large saucepan; add onion and saute until soft, but not brown, about 5 minutes.
2. Add broth, potato, thawed vegetables, salt, pepper and savory. Heat to boiling. Lower heat; cover and simmer for about 8 minutes or until vegetables are very tender. Set pot aside and allow mixture to cool for 30 minutes. Cooling the mixture makes pureeing simpler.
3. Puree vegetable-broth mixture in small batches in a blender until smooth; return to a soup pot.
4. Add milk, Tabasco sauce and nutmeg. Heat over medium-low flame, don't boil, and adjust seasoning if needed.
Yield: 8 cups
84 calories per cup
2 gms. fiber
Red Lobster's Cheddar Biscuits, posted on 9/26/2013, would be wonderful alongside this soup.
