Southern Cream Of Broccoli Soup Recipe
Ingredients
1 tablespoon olive or vegetable oil
2 medium-size yellow onions, coarsely chopped (2 cups)
5 cloves garlic, slivered
1 bunch broccoli (1 1/4 pounds), heads cut into florets, stalks trimmed, peeled, and thinly sliced, or 2 packages (10 ounces each) frozen broccoli
3 medium-size all-purpose potatoes(1 pound), 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% milkfat) 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 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.
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.
2 Add the broccoli, potatoes, basil, 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.
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.
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