Saturday, February 23, 2008

Aimee's Broccoli-Potato Soup

Makes 6 servings

5 red potatoes, cubed
1 can (15 oz) vegetable broth (no MSG)
2 crowns broccoli, chopped into florets
½ block tofu (8 oz.), cubed
2 cups milk
½ cup chopped onion
1 TB butter
1 cup cheese, shredded
1 tsp salt
black pepper to taste

1. Put potatoes in large pot with broth & enough water to just cover them. Boil until soft, about 20 minutes (don’t drain).
2. Meanwhile, steam broccoli.
2. In 2 batches, blend potato/water mixture until smooth and add back to pot
3. Blend tofu, milk, & steamed broccoli; stir into pot with potatoes. Add rest of ingredients; stir until butter and cheese are melted.
5. Simmer uncovered about 20 minutes or until heated through, stirring occasionally.

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