| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Broccoli Garden Soup

6 cups peeled and chopped sweet potatoes
6 cups chicken broth, divided use
2 onions, chopped
4 garlic cloves, crushed
1 tablespoon olive oil
1 cup chopped celery
3 cups chopped broccoli
1/2 teaspoon ground black pepper
2 cups chopped watercress

1. In large kettle over medium heat, simmer chopped sweet potatoes, covered, in 2 cups chicken broth for 10 minutes, or until soft. Remove sweet potatoes to a a food processor or blender and puree until smooth. Set aside.
2. In the same large kettle over medium-high heat, saute chopped onions and crushed garlic cloves in olive oil until the onions are translucent and starting to brown.
3. To the onion mixture add chopped celery; cook for a few minutes then add chopped broccoli and 4 cups chicken broth. Simmer, covered, for 8 minutes. Stir in the sweet potato puree. Add pepper. Top each portion with chopped watercress.

Makes 6 servings.

||| Save this Recipe on Delicious |||