Reprinted with permission from John McDougall.
You can find more recipes by John
and Mary McDougall in their cookbooks, which are listed on the
Cookbook Reviews pages.
Newsletter January 2005 Vol. 4 No. 1
Preparation Time: 10 minutes
Cooking Time: 20 minutes
- 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
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.
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.
Copyright© 2005 by Wanda Embar. All Rights