Broccoli/Cheese Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 144.1
- Total Fat: 8.4 g
- Cholesterol: 25.0 mg
- Sodium: 1,318.2 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.6 g
- Protein: 9.5 g
View full nutritional breakdown of Broccoli/Cheese Soup calories by ingredient
Introduction
From White House Chef Cristeta Comerford, with my alterations. (I added cornstarch and cheese.) From White House Chef Cristeta Comerford, with my alterations. (I added cornstarch and cheese.)Number of Servings: 8
Ingredients
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Broccoli, 2 heads
1 Tbsp. olive oil
6 garlic cloves, sliced
4 shallots, chopped
2 sprigs thyme
1 medium onion, chopped
8 cups chicken broth, low sodium, low fat
2 bay leaves
2 cups reduced-fat grated cheddar (or Mexican) cheese
3-4 Tbsp. cornstarch
Directions
Chop the broccoli stems, and reserve green flowerlets to puree.
In stockpot or large saucepan, over med. heat, heat the oil until hot. Add the garlic, shallots, onion, and thyme. Sweat until fragrant and soft.
Add the broccoli stems and saute until soft.
Add the chicken stock and bay leaves to onion mixture, and simmer for 20-30 minutes, until broccoli is tender.
In the meantime, blanch the broccoli tips in a pot of boiling water until bright green. Remove the tips from the water and "shock" in a bowl of ice water. Drain the tips and puree in a blender or food processor. Set aside.
Puree the soup with an immersion blender (or regular blender), in batches if needed.
Add the green tip puree to soup, along with cornstarch mixed with water. Cook until thickened. Add cheese, and stir until melted. Add salt/pepper to taste.
Serve hot.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user GMACHEF.
In stockpot or large saucepan, over med. heat, heat the oil until hot. Add the garlic, shallots, onion, and thyme. Sweat until fragrant and soft.
Add the broccoli stems and saute until soft.
Add the chicken stock and bay leaves to onion mixture, and simmer for 20-30 minutes, until broccoli is tender.
In the meantime, blanch the broccoli tips in a pot of boiling water until bright green. Remove the tips from the water and "shock" in a bowl of ice water. Drain the tips and puree in a blender or food processor. Set aside.
Puree the soup with an immersion blender (or regular blender), in batches if needed.
Add the green tip puree to soup, along with cornstarch mixed with water. Cook until thickened. Add cheese, and stir until melted. Add salt/pepper to taste.
Serve hot.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user GMACHEF.