Northeast Cream-That-Broccoli Soup
Makes: 6-8 servings

Ingredients

  • 3 medium brown russet potatoes
  • 1 ½ pounds fresh broccoli
  • 3 ½ cups fat free, low sodium chicken broth
  • 5 cloves garlic
  • 1 teaspoon olive oil
  • salt to taste
  • Optional: pepper to taste, ½ cup grated Parmesan cheese for garnish

Preparation Instructions

Bring a large pot of water to a boil. Meanwhile, quarter the potatoes, leaving skin on, and add them to the pot of boiling water. Cook for 20-25 minutes, or until potatoes are very soft. Meanwhile, remove any tough ends from the broccoli. Chop the broccoli into bite sized pieces and steam for 5-7 minutes, using a steamer insert that can go in the large pot of potatoes. Peel and mince the garlic, and heat the oil in a small pan on medium heat. Gently sauté the garlic for 3-4 minutes, until soft and light brown. Drain the potatoes. Blend the potatoes and broccoli with the chicken broth in a blender, working in batches since the blender will not be large enough for all ingredients at the same time. Once done, pour the puree into a large pot and reheat, adding salt and pepper. Serve garnished with Parmesan cheese.

   
 
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