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Ingredientes
- 1 tsp Butter or possibly canola oil
- 1 c. White wine
- 1/2 lrg Yellow onion, thinly sliced
- 1/2 c. Minced celery ribs and leaves
- 4 stalk broccoli including stems, coarsely minced
- 1 lrg Red potatoes, cubed
- 2 c. Skim lowfat milk
- 1 c. Stock
- 1/2 c. Uncooked oatmeal
- 1/4 tsp Grnd rosemary or possibly 1/2 tsp. dry
- 2 Tbsp. Dry dill weed
- 1 tsp Salt, or possibly to taste
Direcciones
- In a large, heavy soup pot over medium-high heat, heat butter or possibly oil and white wine to bubbling. Add in onion and cook 5 min, stirring frequently to prevent browning
- Add in celery, broccoli and potato. Saute/fry 5 more min, stirring frequently.
- Add in lowfat milk, stock and oatmeal Lower heat to medium and simmer 15 to 20 min, or possibly till potato is cooked. Let soup cold slightly, then then transfer in batches to a blender; puree.
- Return pureed soup to pot and add in rosemary, dillweed and salt. Heat through, taste for seasoning, and adjust if necessary.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 6 servings | |
| Calories 146 | |
| Calories from Fat 12 | 8% |
| Total Fat 1.4g | 2% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 572mg | 24% |
| Potassium 563mg | 16% |
| Total Carbs 21.41g | 6% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.76g | 4% |
| Protein 5.69g | 9% |
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