Friday, November 20, 2009

Broccoli Soup

Sunday is soup night at 179. Well, at least in the fall and winter. Who wants hot soup in the summer?!

I had never made broccoli soup before and will certainly be making it again. I love this recipe. You can control the amount of fat that goes in to it and I love the chunkiness of the veggies. I ended up spooning out about a cup of the soup and blending it with the immersion blender. I also added a bit of cheese when I served it. Definitely a hit. And definitely great for leftovers!!

Creamy Broccoli Soup

Source: Cooking on the Side
Yield: 4 servings

4 cups broccoli florets
2 cups water
1/2 teaspoon onion salt
1 cup celery, chopped
1 cup carrots, chopped
1/2 cup yellow onion, chopped
6 tablespoons butter or margarine
6 tablespoons flour
3 cups chicken broth, low-sodium, may substitute vegetable broth
2 cups milk
1 tablespoon fresh parsley, minced
1/2 teaspoon garlic powder

In a large pot bring water and onion salt to boil and add broccoli, celery and carrots. Bring to a boil, drain and set aside.

Sauté onions in butter until tender. Stir in flour to form a smooth paste. Slowly add broth and milk, stirring constantly. Bring to a boil. Let boil for 1 minute: add vegetables and remaining ingredients. Reduce heat, cover and simmer for 30 to 40 minutes until tender.

Can be prepared 24 hours in advance – refrigerate any leftovers.

1 comment:

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