Side Pannel
Cream of Broccoli Soup 5
Ingredients List
- 1 tb Olive or vegetable oil
- 2 md Yellow onions, coarsely
- -chopped; (2 cups)
- 3 Cloves garlic; slivered
- 1 bn Broccoli (1 1/4 pounds),
- -heads cut into florets,
- -stalks trimmed, peeled,
- -and thinly sliced, -or-
- 2 pk (10 oz) frozen broccoli
- 3 md All-purpose potatoes (1
- -pound), peeled and cut into
- -cubes
- 1/8 ts Ground nutmeg
- 5 c Chicken stock
- 2 c Lowfat (1 percent milkfat)
- -milk
- Salt and pepper
Directions
OPTIONAL GARNISHES
3 tb Minced fresh parsley
2 Green onions; sliced
3 tb Plain nonfat yogurt
In a large saucepan, heat the oil over low heat. Add the onions and cook,
stirring frequently, for 5 minutes or until softened. Add the garlic and
cook for 30 seconds.
Add the broccoli, potatoes, nutmeg, and stock and bring to a boil over
moderate heat. Adjust the heat so that the mixture simmers gently, cover,
and cook for 20 minutes or until the broccoli and potatoes are very tender.
In a food processor or blender, working in batches if necessary, process
the mixture until pureed. Return the puree to the Dutch oven, stir in the
milk, salt, and pepper, and set over moderate heat for 4 minutes or just
until heated through.
Yield: 6 1 1/2-cup servings
3 tb Minced fresh parsley
2 Green onions; sliced
3 tb Plain nonfat yogurt
In a large saucepan, heat the oil over low heat. Add the onions and cook,
stirring frequently, for 5 minutes or until softened. Add the garlic and
cook for 30 seconds.
Add the broccoli, potatoes, nutmeg, and stock and bring to a boil over
moderate heat. Adjust the heat so that the mixture simmers gently, cover,
and cook for 20 minutes or until the broccoli and potatoes are very tender.
In a food processor or blender, working in batches if necessary, process
the mixture until pureed. Return the puree to the Dutch oven, stir in the
milk, salt, and pepper, and set over moderate heat for 4 minutes or just
until heated through.
Yield: 6 1 1/2-cup servings
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