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Smoky Potato and Broccoli Soup https://www.metro.ca/userfiles/image/recipes/soupe-brocoli-pommes-terre-1890.jpg PT30M PT1H00M PT1H30M
In saucepan, sauté Yves Veggie Bacon, onion and celery in oil over medium heat for 5 minutes or until onions are soft.Stir in flour and cook for 2 minutes, stirring constantly. Remove saucepan from heat for two minutes.Add 1/2 cup (125 mL) of stock, stirring until flour absorbs liquid and mixture is smooth. Continue adding liquid until all stock is added to pot.Return saucepan to heat and add potatoes. Bring soup to boil, reduce heat to simmer and cook for 10 minutes or until potatoes are cooled.Add broccoli and cook for 5 minutes.In bowl or small saucepan, combine hot milk, cream (if using), salt, pepper and parsley. Add 1-2 cups (125-250 mL) of hot soup stock to this milk mixture and return milk blend to pot. This prevents milk from curdling when it is added to the hot soup.Heat through (without boiling), adjust seasoning and serve.
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2 slices canadian veggie bacon 1/2 in. (1 cm) dice 1-2 tsp. (15-30 mL) olive oil 1/2 medium onion, diced 1/2 cup (125 mL) diced celery 3 Tbsp. (45 mL) flour 5 cups (1 1/4 L) hot vegetable stock 2 cups potato 1/4 in. (0.5 cm) dice 2 cups (500 mL) small broccoli florets 1 cup (250 mL) milk 1/2 cup (125 mL) heavy cream (optional) 1/4 tsp. (1 mL) Salt 1 pinch of pepper 1 Tbsp. (15 mL) chopped parsley
Smoky Potato and Broccoli Soup

Smoky Potato and Broccoli Soup

Rate this recipe
7 Votes
4
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    slices canadian veggie bacon 1/2 in. (1 cm) dice
  • 1-2 tsp.
    (15-30 mL)
    olive oil
  • 1/2
    medium onion, diced
  • 1/2 cup
    (125 mL)
    diced celery
  • 3 Tbsp.
    (45 mL)
    flour
  • 5 cups
    (1 1/4 L)
    hot vegetable stock
  • 2 cups
    potato 1/4 in. (0.5 cm) dice
  • 2 cups
    (500 mL)
    small broccoli florets
  • 1 cup
    (250 mL)
    milk
  • 1/2 cup
    (125 mL)
    heavy cream (optional)
  • 1/4 tsp.
    (1 mL)
    Salt
  • 1
    pinch of pepper
  • 1 Tbsp.
    (15 mL)
    chopped parsley
Imprimer ma sélection

Preparation

In saucepan, sauté Yves Veggie Bacon, onion and celery in oil over medium heat for 5 minutes or until onions are soft.

Stir in flour and cook for 2 minutes, stirring constantly. Remove saucepan from heat for two minutes.

Add 1/2 cup (125 mL) of stock, stirring until flour absorbs liquid and mixture is smooth. Continue adding liquid until all stock is added to pot.

Return saucepan to heat and add potatoes. Bring soup to boil, reduce heat to simmer and cook for 10 minutes or until potatoes are cooled.

Add broccoli and cook for 5 minutes.

In bowl or small saucepan, combine hot milk, cream (if using), salt, pepper and parsley. Add 1-2 cups (125-250 mL) of hot soup stock to this milk mixture and return milk blend to pot. This prevents milk from curdling when it is added to the hot soup.

Heat through (without boiling), adjust seasoning and serve.

Source : Veggie Cuisine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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