*  Exported from  MasterCook  *
 
                      CREAM OF BROCCOLI SOUP (ROBBINS)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Raw cashews
    5       c            Vegetable stock or bouillon
    2       md           Boiling potatoes, unpeeled,
                         -cut into 1/2 cubes
    1       md           Onion, finely chopped
    1       bn           Broccoli, trimmed and
                         -coarsely chopped (about
                         -4-1/2 cups)
    1       t            Dried basil
    1       t            Fine sea salt
      1/4   ts           Freshly ground black pepper
 
   (From “May All Be Fed,” John Robbins. William Morrow;
   1992; $23)
   
   Put the cashews and 1 cup of the vegetable stock into
   a blender. Blend until smooth, about 1 minute.
   
   Put the remaining 4 cups vegetable stock, the potatoes
   and the onion into a large pot. Bring to a simmer,
   cover and cook for 5 minutes. Stir in the broccoli and
   basil and return to a simmer. Cover and cook until the
   potatoes are tender, about 10 minutes.
   
   Stir in the reserved cashew mixture, the salt, the
   pepper and bring just to a simmer. Remove from the
   heat, transfer about half of the soup to a blender and
   puree. Return the puree to the pot and stir well.
   Serve immediately.
   
   Calcium in cook broccoli: 206 milligrams per spear.
  
 
 
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