Cream of Broccoli Soup 2
Categories: Cream of, Potato, Onion, Olive oil, Broccoli, Chicken Broth, Chicken, Low fat, Soups
1 pound of broccoli
1 tablespoon of Olive oil
3 Leeks, or one onion, trimmed
2 Cloves garlic, finely
1/2 cup of water
1 pound of all-purpose potatoes, peeled
6 cups of low fat chicken broth
1/3 cup of Nonfat dry milk; mixed with
7/8 cup of water
1/8 teaspoon of salt
1/8 teaspoon of pepper |
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Step 1: Cut the broccoli florets from the stems. Using a vegetable peeler, peel the broccoli stems, then slice them. Step 2: In a 4-quart saucepan, heat oil over moderate heat. Saute leeks and garlic until softened. Add the water and cook about 5 minutes, until soft. Step 3: Add broccoli stems to the saucepan with potatoes, stock, and milk. Simmer, partially covered, about 8 minutes, until broccoli and potatoes are tender. Step 4: Stir in the broccoli florets and simmer the soup about 5 minutes longer, until the florets are very tender. Step 5: Remove from the heat. With a skimmer or slotted spoon, transfer the vegetables to a blender or food processor. Puree until very smooth. Step 6: Return the puree to the liquid in the saucepan. Return the pan to the heat until the soup is warmed through. Season with the salt and pepper. Source: the How-To Book of Healthy Cooking: Good Food That's Good for You. Readers Digest Staff. (Jan 1996) ISBN#: 0895777894 Hardcover. Notes: Introduction: Thicken the soup with pureed potato instead of cream. Substitute thin-skinned new potatoes with no green patches and leave them unpeeled to retain more of the nutrients. Makes 10 cups. Preparation time: 25 minutes. Cooking time: 30 minutes. *PER SERVING (cup): Calories 87; Total Fat 2g (13% cff) - est by MasterCook NOTES : Enhance the soup by adding pureed leftover vegetables. Recipe by: Readers Digest Healthy Cooking / adapted Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 05, 1999, converted by MM_Buster v2.0l.
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