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Reprinted with permission from John McDougall.
You can find more recipes by John and Mary McDougall in their cookbooks, which are listed on the Vegan Cookbook Reviews pages.
Newsletter January 2005 Vol. 4 No. 1
Broccoli Bisque
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 6-8
Ingredients
- 4 cups broccoli florets
- 3 cups vegetable broth
- 2 cups frozen chopped hash brown potatoes
- 1 onion, chopped
- 1 teaspoon dried dill weed
- 2 1/2 cups soy or rice milk
- 1 tablespoon Dijon mustard
- dash white pepper
Directions
Place the broccoli, broth, potatoes, onion and dill weed in a medium pot. Bring to a boil, cover and cook over medium heat for 15 minutes. Process in batches in a blender. Return to pot, add the non-dairy milk, the mustard and the white pepper. Heat through and serve at once.
Hints
I make this in a stainless steel pot and process it with an immersion blender directly in the pot. (An immersion blender is a small, hand-held appliance that will blend foods without removing them from the cooking pot or bowl. Do not use an immersion blender in a non-stick pot.) If you buy the broccoli florets in bags it saves quite a bit of the preparation time.