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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.
Read/Write ReviewsNewsletter 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.