ATK Broccoli Cheese Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 126.7
- Total Fat: 8.4 g
- Cholesterol: 24.9 mg
- Sodium: 423.4 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.6 g
- Protein: 8.5 g
View full nutritional breakdown of ATK Broccoli Cheese Soup calories by ingredient
Introduction
From the March/April 2011 Cooks Illustrated magazine From the March/April 2011 Cooks Illustrated magazineNumber of Servings: 6
Ingredients
-
2 TB butter
2# broccoli, rough cut into 1" florets or 1/4" stems
1 med onion, roughly chopped (1 C.)
2 med garlic cloves, minced or garlic pressed (2 tsp)
1.5 tsp dry mustard powder
pinch cayenne pepper
table salt to taste
3 - 4 C. water
1/4 tsp baking soda
2 c. low sodium chicken broth
2 oz. baby spinach (2 loosely packed cups)
3 oz. sharp cheddar cheese, shredded (3/4 c)
1.5 oz parmesan cheese, grated fine
black pepper
also add a pinch of cayenne and salt & pepper to taste
Directions
Heat the butter in a soup pot, and and then add broccoli, onion, garlic, dry mustard, cayenne and salt. Cook, stirring frequently, about 6 min.
Add 1 c. water and baking soda. Bring to simmer, cover and cook until broccoli is very soft, about 20 min, stirring once.
Add broth and 2 c. water and increase heat to med-high. When it simmers, stir in the spinach and cook about 1 minute.
Blend the soup in two parts with the cheddar and parm.
Return to the pot and adjust consistency with water if needed.
Serving Size: makes about 6 cups of soup
Number of Servings: 6
Recipe submitted by SparkPeople user RUNNYMEADE50.
Add 1 c. water and baking soda. Bring to simmer, cover and cook until broccoli is very soft, about 20 min, stirring once.
Add broth and 2 c. water and increase heat to med-high. When it simmers, stir in the spinach and cook about 1 minute.
Blend the soup in two parts with the cheddar and parm.
Return to the pot and adjust consistency with water if needed.
Serving Size: makes about 6 cups of soup
Number of Servings: 6
Recipe submitted by SparkPeople user RUNNYMEADE50.