Tested till perfect Broccoli Soup

Broccoli Soup

Our Tested-Till-Perfect Broccoli Soup is lusciously thick and rich – without the addition of tons of butter or cream.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2003

Recipe3 out of 5 based on 52 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 tbsp 1tbspbutter
  • 2 2oniononions, chopped
  • 2 2potatopotatoes, peeled and coarsely chopped (1 oz/375 g)
  • 2 cups 2cupsvegetable stock
  • 1 tsp 1tspsalt
  • 1 tsp 1tsppepper
  • 3 cups 3cupsfrozen broccoli pieces
  • 1 can 1can(385 mL) evaporated skim milk
  • 2 tbsp 2tbspchopped fresh chives or green onions
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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.

Nutritional Information Per serving: about

cal 225 pro 13g total fat 4g sat. fat 2g
carb 37g fibre 4g chol 12mg sodium 1,065mg

% RDI:

calcium 34 iron 10 vit A 33 vit C 102
folate 23
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