From the Kitchen of:  Sylvia
Source:  "The Searchable Online Archive of Recipes (SOAR)"
              Exported from MasterCook

 

3	cups	broccoli, chopped
1	tbsp.	olive oil
6	cups	yams, peeled and chopped
1	cup	celery tops, chopped
6	cups	chicken broth, defatted, divided
1/4	tsp.	ground allspice, optional
2	medium	onions, chopped
2	cups	watercress, chopped
4	cloves	garlic, minced
		ground pepper, to taste

Simmer the yams, covered, in two cups chicken broth 10 minutes or until
soft; puree in food mill or 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 1/4 cup chopped watercress.

11 servings