---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Broccoli Garden Soup
  Categories: Soups/stews, Vegetables
       Yield: 11 servings
  
       3 c  Broccoli, chopped                   1 tb Olive Oil
       6 c  Yams, peeled and chopped            1 c  Celery Tops, chopped
       6 c  Defatted Chicken Broth,divid      1/4 ts Ground Allspice (opt)
       2 ea Medium Onions, chopped              2 c  Watercress, chopped
       4 ea Cloves Garlic, minced               1 x  Ground Pepper to taste
  
      Simmer the yams, covered, in two cups chicken broth 10 minutes or until
   soft; puree in food mill or processor. Set aside. In large pot with cover,
   saute the onions and garlic in oil until the onions are translucent and
   starting to brown. Add celery. Saute a few minutes, Add broccoli and
   remaining chicken broth. Simmer, covered, eight minutes or
   until tender-crisp. Stir in puree; add seasonings. Serve immediately or
   serve chilled. Top each portion with 1/4 cup chopped watercress. Makes 11
   one-cup servings.
     Nutrient content per serving: 225 calories, 2 grams fat, 4 grams
   protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams
   sodium, .4 milligrams beta carotene.
     SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991
  
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