Subject: Broccoli Yogurt Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Dec 31 2002 - 09:27:14 EST
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FOOD FUNNY
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Thanks to "Metajohn" for this it-might-be-true food funny:
Friends and I were chatting over dinner in a restaurant. A man at the
next table told his cell-phone caller to hold on. Then he stepped
outside to talk. When he returned I said, "That was very thoughtful."
"I had no choice," he nodded and said to me. "You were making too
much noise."
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TODAY'S RECIPE
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This soup is so smooth and creamy that you'll have trouble believing
it's virtually fat-free.
Broccoli Yogurt Soup
1 1/2 lbs (675 g) broccoli
1 Tbs (15 ml) olive oil
1 medium onion, chopped
4 cups (1 L) low-fat chicken broth or water
2 tsp (10 ml) curry powder
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 cups (500 ml) plain fat-free yogurt
Cut the florets off the stalk of the broccoli, peel the stalk and chop
coarsely. Heat the olive oil in a large pot over moderate heat and
saute the onion until tender but not brown, about 5 minutes. Add the
broccoli, chicken broth, curry powder, nutmeg, salt, and pepper, and
bring to a boil. Simmer until the broccoli is tender, about 10
minutes. Remove from the heat and puree in batches in an electric
blender or food processor. Return to the pot over low heat and stir
in the yogurt - do not boil. Serve hot or cold. Serves 4 to 6.
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