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| 3 Tasse | Broccoli chopped |
| 6 Tasse | Yams, peeled and chopped |
| 6 Tasse | Defatted Chicken Broth, divid |
| 2 | Medium Onions, chopped |
| 4 | cloves garlic minced |
| 1 Esslöffel | olive oil |
| 1 Tasse | Celery Tops, chopped |
| 1/4 Teelöffel | Ground Allspice (opt) |
| 2 Tasse | Watercress chopped |
| 1 | pepper ground |
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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. 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.
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