Cream Of Broccoli Soup Recipe
This Cream Of Broccoli Soup recipe tastes soo superb that I have been trying to find where exactly the secret lies. If you have a lot of Vegetable on hand then you know its time to make some Cream Of Broccoli Soup. This is the most comforting Side Dish recipe I have come across. How long will you resist your temptation for Cream Of Broccoli Soup ? Just go ahead and try it out now.
Ingredients
1 tablespoon olive or vegetable oil
2 medium-size yellow onions, coarsely chopped
5 cloves garlic, slivered
1 bunch broccoli , heads cut into florets, stalks trimmed, peeled, and thinly sliced, or 2 packages (10 ounceseach) frozen broccoli
3 medium-size all-purpose potatoes, peeled and thinly sliced
1/2 teaspoon dried basil, crumbled
1/8 teaspoon ground nutmeg
5 cups Chicken Stock or 2 cups low-sodium chicken broth mixed with 3 cups water
2 cups low-fat (1% milk fat) milk
1/4 teaspoon each salt and black pepper
Optional garnishes:
3 tablespoons minced fresh parsley
2 green onions, sliced
3 tablespoons plain nonfat yogurt
Directions
1 ln a stockpot or 5-quart Dutch oven, heat the oil over low heat.
Add the onions and garlic and cook, stirring frequently, for 5 minutes or until softened.
2 Add the broccoli, potatoes, basil, nutmeg, and stock and bringto a boil over moderate heat.
Adjustthe heat so that the mixture simmers gently, cover, and cook for 20 minutes or until the broccoli and potatoes are very tender.
3 In a food processor or blender, working in batches if necessary, whirl 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.
Garnish with the parsley, green onions, or yogurt if desired.
Add the onions and garlic and cook, stirring frequently, for 5 minutes or until softened.
2 Add the broccoli, potatoes, basil, nutmeg, and stock and bringto a boil over moderate heat.
Adjustthe heat so that the mixture simmers gently, cover, and cook for 20 minutes or until the broccoli and potatoes are very tender.
3 In a food processor or blender, working in batches if necessary, whirl 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.
Garnish with the parsley, green onions, or yogurt if desired.
