Broccoli Soup with Spicy Cheddar Triangles
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
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1 tbsp (15 mL) butter
2 onions, chopped
2 potatoes (12 oz/375 g), peeled and coarsely chopped
2 cups (500 mL) vegetable stock
1 tsp (5 mL) each salt and pepper
3 cups (750 mL) frozen broccoli pieces
1 can (385 mL) evaporated skim milk
2 tbsp (25 mL) chopped fresh chives or green onions
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.
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 ( 2mL) Cajun seasoning. Cut each into 4 triangles. Bake on rimmed baking sheet in 375 F (190 C) oven for 10 minutes or until bubbly, crisp and golden brown.
Tags:
Soups and Stocks; Vegetables; Cheese/Other Dairy; Boil/Simmer; Food Processor; Make It Tonight; Vegetarian;
Source
Canadian Living Magazine: March 2003
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