Cream of Broccoli Soup
(4 portions- 1 pt without 1% milk, 3 pts with 1% milk)
(4 portions- 1 pt without 1% milk, 3 pts with 1% milk)
This delicious soup was adapted from a recipe from The Moosewood Cookbook by Mollie Katzen, which also had other great soup recipes.
| 2 Tbsp Brommel & Brown yogurt butter 1 1/2 c. chopped onion 1 med. green pepper, cut up 4 c. chopped broccoli 1 c. broccoli flowerets, small pieces 1 tsp. salt 1 tsp fresh basil, minced 2 1/2 c. low sodium chicken or vegetable stock 2 c. milk, 1% (optional) |
1 bay leaf pinch of allspice black pepper and white pepper to taste dash of cayenne pepper dash of tamari 1/4 tsp. thyme 1/2 c. buttermilk chopped scallions for the top |
- Wash broccoli and remove outer covering of stalk that is hard and fibrous. Use all of the stalk plus whatever else is needed for the soup base.
- Saute onions in butter with the bay leaf, salt and basil until the onions are trasnlucent.
- Add the chopped green peper and 4 c. broccoli, stock and salt. Cover and cook for about 10 minutes.
- Remove the bay leaf
- Pureé little by little with the milk, in a blender. Make sure it is totally smooth.
- Wisk in the remaining seasoning; adjust salt and pepper - try using more white than black pepper
- Steam the broccoli flowerets until just done and still bright green.
- Combine all, heat gently and add buttermilk.
- Serve topped with chopped scallions
As with my other soups, this can be made into a complete meal by 1st steaming 2 cups of other veggies and then adding them to the heated soup. Very filling!
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