A recipe for Cream Of Broccoli Soup (Robbins). Follow the simple recipe instructions for Cream Of Broccoli Soup (Robbins) shared by other home cooking experts.
Ingredients
1 c. Raw cashews5 c. Vegetable stock or bouillon
2 med. Boiling potatoes, unpeeled, cut into 1/2 inch cubes
1 med. Onion finely chopped
1 bn. Broccoli trimmed and coarsely chopped (about 4-1/2 cups)
1 Tsp. Dried basil
1 Tsp. Fine sea salt
1/4 Tsp. Freshly ground black pepper
Directions
(From "May All Be Fed John Robbins. William Morrow; 1992)Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute. Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot. Bring to a simmer, cover and cook for 5 minutes. Stir in the broccoli and basil and return to a simmer. Cover and cook until the potatoes are tender, about 10 minutes. Stir in the reserved cashew mixture, the salt, the pepper and bring just to a simmer. Remove from the heat, transfer about half of the soup to a blender and puree. Return the puree to the pot and stir well. Serve immediately. Calcium in cook broccoli: 206 milligrams per spear.
