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3 cup Broccoli, Chopped
6 cup Yams, Peeled & Chopped
6 cup Chicken Broth
2 medium Onions, Chopped
4 Garlic Cloves, Minced
1 tablespoon Olive Oil
1 cup Celery, Chopped
¼ teaspoon Allspice
2 cup Watercress, Chopped
Simmer the yams, covered, in two cups chicken broth 10 minutes or until soft; puree. In large pot with cover, saute the onions and garlic in oil until the onions are translucent and starting to brown. Add celery tops. 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 1/4 cup chopped watercre
6 cup Yams, Peeled & Chopped
6 cup Chicken Broth
2 medium Onions, Chopped
4 Garlic Cloves, Minced
1 tablespoon Olive Oil
1 cup Celery, Chopped
¼ teaspoon Allspice
2 cup Watercress, Chopped
Simmer the yams, covered, in two cups chicken broth 10 minutes or until soft; puree. In large pot with cover, saute the onions and garlic in oil until the onions are translucent and starting to brown. Add celery tops. 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 1/4 cup chopped watercre
