Broccoli Soup with Cro?
Frozen broccoli saves you chopping and cooking time for this creamy soup. If you like, serve the cro? alongside for dipping.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 152 |
| pro | 5 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 20 g |
| fibre | 3 g |
| chol | 10 mg |
| sodium | 1.294 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 7% |
| vit A | 28% |
| vit C | 73% |
| folate | 19% |
Suggested Recipes
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1 tbsp (15 mL) butter
1 onion, chopped
1 clove garlic, minced
1 potato, peeled and diced
1/4 tsp (1 mL) each salt, pepper and dried thyme
4 cups (1 L) vegetable stock
3 cups (750 mL) frozen chopped broccoli
2 tbsp (25 mL) plain yogurt or light sour cream
Cro?:
4 slices baguette
1 tbsp (15 mL) extra-virgin olive oil
1/4 tsp (1 mL) coarse salt
Preparation:
In saucepan, melt butter over medium heat; fry onion, garlic, potato, salt, pepper and thyme until onion is softened, about 4 minutes. Add stock and bring to boil; reduce heat, cover and simmer until potato is tender, about 10 minutes.
Add broccoli; simmer until hot, about 5 minutes. In batches, transfer to blender and pur?until smooth. For velvety texture, press through sieve if desired.
Cro?: Meanwhile, brush baguette slices with oil; sprinkle with salt. Broil until golden.
Spoon yogurt onto each serving; top with cro?
Tags:
Source
Canadian Living Magazine: March 2006
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