Broccoli Soup
Broccoli Soup With Cheddar Cheese
Broccoli Soup
Total time: 30 minutes
Servings: 4
Note: Cauliflower may be substituted for the broccoli, but if you do
so, omit the optional lemon juice and Parmesan; finish with a little
creme fraîche, half and half or heavy cream, if desired.
1 pound broccoli (about 6 cups, chopped)
1 carton (1 quart) chicken broth
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1 lemon (optional)
2 tablespoons grated Parmesan cheese (optional)
Wash and trim the broccoli, then coarsely chop.
Heat the chicken broth in a large saucepan over medium heat to
simmering. Add the chopped broccoli and simmer, covered, until tender,
about 15 to 17 minutes.
Puree the mixture with an immersion blender right in the saucepan,
or in a food processor in one or two batches, transferring each batch
to a clean saucepan or warm tureen. Stir in the salt and pepper.
Spoon into serving bowls and finish with a squeeze of lemon juice
and a sprinkle of Parmesan, if desired.
Each serving (with cheese): 63 calories; 7 grams protein; 8 grams
carbohydrates; 4 grams fiber; 1 gram fat; 1 gram saturated fat; 2 mg.
cholesterol; 892 mg. sodium.
Broccoli Soup With Cheddar Cheese
6 tablespoons (3/4 stick) butter, room temperature
2 pounds fresh broccoli, stems and florets separated and chopped into
bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
61/2 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
3 tablespoons all purpose flour
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
Melt 3 tablespoons butter in heavy medium pot over medium-high heat.
Add broccoli stems and onion; saute until onion is translucent, about
6 minutes. Add garlic and tarragon; saute 1 minute. Add stock; bring
to boil. Simmer uncovered until broccoli is tender, about 15 minutes.
Stir in cream.
Mix remaining 3 tablespoons butter with flour in small bowl to make
paste. Whisk paste into soup. Add broccoli florets. Simmer until soup
thickens and florets are tender, stirring frequently, about 5 minutes.
(Can be made 1 day ahead. Cool slightly, then refrigerate uncovered
until cold. Cover and keep refrigerated. Bring to simmer before
continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking
sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each.
Broil until cheese melts and bubbles around edges, about 4 minutes.
Makes 6 servings.
Bon Appetit
Russell's, Bloomsburg, PA
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