Cream Of Butternut Soup (quick And Easy) Recipe

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Ingredients

• 6 c Lowfat chicken broth; low salt
• 1/8 ts Pepper
• 2 Cloves garlic; finely sliced
• 7/8 c Water
• 1 lb All-purpose potatoes; peeled and sliced
• 3 Leeks; or one onion, trimmed and sliced
• 1/3 c Nonfat dry milk; mixed with
• 1/8 ts Salt
• 1 lb Broccoli
• 1/2 c Water
• 1 tb Olive oil

Directions

• Step #1 Step 1: Cut the broccoli florets from the stems.
• Step #2 Using a vegetable peeler, peel the broccoli stems, then slice them.
• Step #3 Step 2: In a 4-quart saucepan, heat oil over moderate heat.
• Step #4 Saute leeks & garlic until softened.
• Step #5 Add the water & cook about 5 mins, until soft.
• Step #6 Step 3: Add broccoli stems to the saucepan with potatoes, stock, and milk.
• Step #7 Simmer, partially covered, about 8 mins, until broccoli and potatoes are tender.
• Step #8 Step 4: stir in the the broccoli florets & let simmer the soup about 5 mins longer, until the florets are very tender.
• Step #9 Step 5: remove this from the heat.
• Step #10 With a skimmer or slotted spoon, transfer the vegetables to a mixer or food processor/blender.
• Step #11 Puree until very smooth.
• Step #12 Step 6: Return the puree to the liquid in the saucepan.
• Step #13 Return the pan to the heat until the soup is warmed through.
• Step #14 Spice up this with the salt & pepper.
• Step #15 --.
• Enjoy the Cream of Butternut Soup (Quick And Easy) recipe

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