Broccoli Soup
Broccoli Soup
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 225 |
| pro | 13 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 37 g |
| fibre | 4 g |
| chol | 12 mg |
| sodium | 1,065 mg |
| % RDI: | - |
| calcium | 34 |
| iron | 10 |
| vit A | 33 |
| vit C | 102 |
| folate | 23 |
Our Tested-Till-Perfect Broccoli Soup is lusciously thick and rich – without the addition of tons of butter or cream.
Ingredients
Preparation
In large saucepan, melt butter over medium heat; cook onions and potatoes, stirring often, until onions are softened, about 10 minutes. Add stock, salt and pepper; bring to boil. Reduce heat to medium; cover and simmer until potatoes are tender, about 15 minutes. Add broccoli pieces; cover and cook for 5 minutes.
In food processor or blender, puree soup until smooth. Return to pan; stir in evaporated milk and heat through. Serve sprinkled with chives.
Additional information : Serve with: Spicy Cheddar Triangles
Trim crusts from 4 slices of whole grain bread. With rolling pin, flatten bread slightly. Spread slices with 1 tbsp (15 mL) light mayonnaise. Sprinkle with 1/2 cup (125 mL) Cheddar cheese and 1/2 tsp (2 mL) Cajun seasoning. Cut each into 4 triangles. Bake on rimmed baking sheet in 375ºF (190ºC) oven for 10 minutes or until bubbly, crisp and golden brown.
Source : Canadian Living Magazine: March 2003
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