Sunday, July 28, 2013

Cream of Broccoli Soup

Cream of Broccoli Soup
Rich in vitamins A, C and K, and a host of other vital nutrients, broccoli can help reduce chances of cancer. Cream of broccoli soup will please even those who turn up their noses to more traditional broccoli dishes.

Serves   4
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
Directions adapted from Panera Bread:
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and stir in the nutmeg and serve.
Top with grated cheese if desired.
TIP: Since the broccoli is pureed, feel free to use stalks for this soup, saving the florets for another meal.

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