Broccoli Bisque
By Mary McDougall
Serves: 6-8
Prep Time: 10 min
Cook Time: 20 min
Ingredients
4 Cups
Broccoli florets
3 Cups
Vegetable broth
2 Cups
Frozen hash brown potatoes, chopped
1
Onion, chopped
1 Tsp
Dill weed
2 1/2 Cups
Non-dairy milk
1 Tbsp
Dijon mustard
Dash white pepper
Directions
1
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.
Hint: 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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