StLToday.com Smokey Cream of Broccoli Soup w/Cheddar
- Number of Servings: 4
Ingredients
2 Tablespoons plus 2 teaspoons extra virgin olive oil, divided3/4 lb. Canadian bacon, chopped1 medium yellow onion, sliced (about 1C.)2 lb. fresh broccoli (4 cups small florets set aside, the rest, including the stalks, trimmed of tough skin & coarsely chopped)1 small Yukon gold potato (about 6 oz.), scrubbed & thinly sliced5 C. low-solium chicken brothKosher salt & ground black pepper1 Tablespoon fresh lemon juice, or to taste2 oz. sharp cheddar cheese, coarsely grated
1. Heat the oven to 450 degrees.
2. In a large saucepan over medium, heat 1 tablespoon of the oil. Add the bacon & cook, stirring, for 6 to 8 minutes or until slightly golden. Use a slotted spoon to transfer the bacon to a bowl & set aside.
3. Reduce the heat to medium-low. Add another tablespoon of the oil & the onion to the pan & cook, stirring occasionally until the onion is softened. Add the coarsely chopped broccoli (not the florets), potato & chicken broth. Bring the broth to a boil, then reduce the heat & simmer, partially covered for 20 minutes. stirring every so often, or until the broccoli & potatoes are very tender.
4. Meanwhile, on a rimmed baking sheet toss the florets with the remaining 2 teaspoons oil. Season with salt & pepper then spread in an even layer. Roast in the top third of the oven for 5 minutes or until lightly caramelized. When the vegetables in the soup are tender, transfer the soup to a blender & puree in batches until smooth. Be careful & only fill the blender a third full each time.
5. Return the soup to the saucepan, along with the roasted broccoli florets & the canadian bacon. Add the lemon juice, then season with salt & pepper. Add water if necessary to achieve the desired texture. Ladle the soup into 4 shallow soup bowls & top each portion with some of the cheddar.
Serving Size: makes 4 (2 cup) servings
Number of Servings: 4
Recipe submitted by SparkPeople user STLMATT091981.
2. In a large saucepan over medium, heat 1 tablespoon of the oil. Add the bacon & cook, stirring, for 6 to 8 minutes or until slightly golden. Use a slotted spoon to transfer the bacon to a bowl & set aside.
3. Reduce the heat to medium-low. Add another tablespoon of the oil & the onion to the pan & cook, stirring occasionally until the onion is softened. Add the coarsely chopped broccoli (not the florets), potato & chicken broth. Bring the broth to a boil, then reduce the heat & simmer, partially covered for 20 minutes. stirring every so often, or until the broccoli & potatoes are very tender.
4. Meanwhile, on a rimmed baking sheet toss the florets with the remaining 2 teaspoons oil. Season with salt & pepper then spread in an even layer. Roast in the top third of the oven for 5 minutes or until lightly caramelized. When the vegetables in the soup are tender, transfer the soup to a blender & puree in batches until smooth. Be careful & only fill the blender a third full each time.
5. Return the soup to the saucepan, along with the roasted broccoli florets & the canadian bacon. Add the lemon juice, then season with salt & pepper. Add water if necessary to achieve the desired texture. Ladle the soup into 4 shallow soup bowls & top each portion with some of the cheddar.
Serving Size: makes 4 (2 cup) servings
Number of Servings: 4
Recipe submitted by SparkPeople user STLMATT091981.
Nutritional Info Amount Per Serving
- Calories: 284.2
- Total Fat: 18.3 g
- Cholesterol: 41.3 mg
- Sodium: 1,852.4 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 4.1 g
- Protein: 17.0 g
Member Reviews