E V E R Y D A Y E A S Y

Dinner Dash

B e a t t h e b a c k - t o - r o u t i n e b l u e s w i t h t h e s e

q u i c k a n d h e a r t y w e e k n i g h t d i s h e s .

BY ERIN SIMPSON PHOTOS ANDY LYONS RECIPES AND FOOD STYLING JILL LUST

menu

Broccoli-Potato Soup with Greens

START TO FINISH 20 minutes

BUDGET $

3 . 3 2

per Serving

* '

..

v

BROCCOLI-POTATO SOUP

WITH GREENS 2

3

2

medium red potatoes, chopped

1

14-oz. can reduced-sodium chicken broth

3

cups small broccoli florets

2

cups milk

3

Tbsp. all-purpose flour

2

cups smoked Gouda cheese, shredded (8 oz.)

2

cups winter greens (such as curly endive, chicory,

romaine, escarole, or spinach)

Additional Gouda cheese, shredded (optional)

1. In large saucepan combine potatoes and broth. Bring to boiling; reduce

heat. Simmer, covered, 8 minutes. Mash slightly. Add broccoli and milk; bring

just to simmering.

2

.

In medium bowl toss flour with cheese; gradually add to soup, stirring

cheese until melted. Season to taste with

black pepper.

Divide among shallow

serving bowls. Top with greens and additional cheese. SERVES 4.

EACH SERVING365

ca l, 18 g f a t (11 g s a t. fa t) , 74 m g c h o l, 782 m g s o d iu m , 2 8 g e a r bo,

4 g fib e r , 23 g p r o . D a ily V alues: 30% v it.A , 125% v it. C, 59% ca lciu m , 9% iron.

BETTER HOMES AND GARDENS ОСТОВІ R2008

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