Friday, March 5, 2010

Cream of Broccoli Soup

1 large onion, chopped
1 med. carrot, sliced
1 celery stalk, sliced
1 clove garlic, crushed
4 cups chicken stock
3 cups chopped broccoli (frozen or fresh)
1 cup lentils, rinsed thoroughly 
1 cup skim milk (optional)
salt & pepper to taste
hot sauce to taste

In large saucepan combine onion, carrot, celery, garlic and stock. Bring to boil and add lentils. Cover and simmer for 15-20 minutes. Add broccoli and simmer until broccoli and lentils are tender. Puree until smooth. Add milk and seasonings.

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