Broccoli+Cheese
Soup
Not Cheese + Broccoli. Order this at a restaurant and you are guaranteed 85% butter, milk and cheese, 15% broccoli -- vegetables aren't supposed to clog your arteries. My version is rich and creamy, packed with filling fiber and vitamins (Hello, calcium!), and topped with fresh parmesan cheese. This method works with so many other vegetables, you'll see!
Soup
Not Cheese + Broccoli. Order this at a restaurant and you are guaranteed 85% butter, milk and cheese, 15% broccoli -- vegetables aren't supposed to clog your arteries. My version is rich and creamy, packed with filling fiber and vitamins (Hello, calcium!), and topped with fresh parmesan cheese. This method works with so many other vegetables, you'll see!
You'll Need:
Fresh Broccoli (or frozen florets)
2 cloves of garlic
½ cup of skim milk (optional)
Your cheese of choice (fresh parm, shredded cheddar)
salt + pepper
Fresh Broccoli (or frozen florets)
2 cloves of garlic
½ cup of skim milk (optional)
Your cheese of choice (fresh parm, shredded cheddar)
salt + pepper
Here's how:
1. If using fresh broccoli, peel the stems using a veggie peeler. You can also do this carefully with a pairing knife. Chop the broccoli into florets.
2. Add the broccoli and garlic cloves to a soup pot. Fill with just enough water so that the broccoli floats, maybe a little less. (Veggies lose their vitamins in boiling water – the idea is to use all of the water in the pot to make the soup.)
3. Add salt and pepper to taste – remember you can always add more later, if necessary. Cover the pot and bring to a boil. Cook for 10 minutes or until the broccoli is tender.
4. Carefully – very carefully – transfer the broccoli to a blender, filling it with water a little less than halfway to the veggies. Place the lid on the blender and hold it securely with a dishtowel before turning it on.
5. Stop to add liquid as needed, either milk or water, to reach a smooth creamy consistency. Taste for salt and pepper and add if necessary. Always hold the lid securely shut with a dishtowel to prevent a boiling vegetable explosion.
6. Serve, and moderately top with your favorite cheese.
3. Add salt and pepper to taste – remember you can always add more later, if necessary. Cover the pot and bring to a boil. Cook for 10 minutes or until the broccoli is tender.
4. Carefully – very carefully – transfer the broccoli to a blender, filling it with water a little less than halfway to the veggies. Place the lid on the blender and hold it securely with a dishtowel before turning it on.
5. Stop to add liquid as needed, either milk or water, to reach a smooth creamy consistency. Taste for salt and pepper and add if necessary. Always hold the lid securely shut with a dishtowel to prevent a boiling vegetable explosion.
6. Serve, and moderately top with your favorite cheese.
I like to make a big pot of this soup -- I keep it in the fridge and have a cup before my meals. You can use almost any vegetable you like: cauliflower, asparagus, butternut squash, even sweet potatoes!
