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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 Reviews
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.
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