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  Recipe Home » Soups » Cream Of Broccoli Soup (Robbins)
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  Cream Of Broccoli Soup (Robbins)
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 326
Ingredients:
1 cup Raw cashews
5 cup Vegetable stock or bouillon
2 medium Boiling potatoes, unpeeled, cut into 1/2" cubes
1 medium Onion, finely chopped
1 bunch Broccoli, trimmed and coarsely chopped (about 4-1/2 cups)
1 tsp Dried basil
1 tsp Fine sea salt
1/4 tsp Freshly ground black pepper
Instructions:
(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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