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Broccoli Cheese Soup
1 1/4 c Cooked potato
1 1/2 c Cooked carrots
1 md Onion, cooked
1/2 c Cashews
3 1/4 c Water
1 3/4 ts Salt
1 lb Frozen broccoli -=-OR=- 4 c Fresh chopped broccoli
Cook broccoli until tender. Blend potatoes and cashews with 2 cups water. Blend carrots and onion with 1 1/4 cup water. Combine all ingredients. Reheat and serve. Sliced, cooked carrots may be used for part of the broccoli. Serve with tossed salad that has chopped, fresh broccoli in it that has been steamed or blanched a few minutes. Still partly raw. Chill. The same may be done with cauliflower.
Variation: Reduce cashews to 1/4 cup, leave out broccoli. Serve as a sauce over rice, noodles, potatoes or vegetables.
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