Ingredients
- 4 garlic (cloves)
- 2 onions
- 1,400 ml defatted chicken broth
- 575 gr yams
- 260 gr broccoli
- 100 gr celery tops
- 5 ml olive oil
- 1 gr allspice (ground)
- some simmer the yams
processor. Set aside. In large pot with cover, saute the onions and garlic in oil until the onions are translucent and starting to brown. Add celery. Saute a few minutes, Add broccoli and remaining chicken broth. Simmer, covered, eight minutes or until tender-crisp. Stir in puree; add seasonings. Serve immediately or serve chilled. Top each portion with quarter cup chopped watercress. Makes 11 one-cup servings. Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991
