CHILLED BROCCOLI SOUP WITH LEMON AND HERBS
This tasty, healthy soup requires no extra fat. It's just broccoli, broth, and flavorings, all cooked together and then pureed in a food processor. Pair it with a salad or sandwich for lunch or dinner. Straining the vegetables and reserving the broth, allows you to control the thickness of the soup based on your personal preference. If you don't have fresh herbs, it's better to omit them altogether than to substitute dried ones. To make 1/4 cup yogurt cheese, spoon 1/2 cup plain fat-free yogurt into a coffee filter or cheesecloth-lined strainer; place over a bowl. Refrigerate, covered, at least 8 hours or overnight.
Categories Appetizers
Time 37m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the broth, broccoli, onion, and garlic in a large saucepan. Bring to a boil; reduce the heat and simmer, covered, until the broccoli is very tender, about 20 minutes.
- Pour the mixture through a strainer; reserve the broth. Transfer the broccoli mixture remaining in the strainer to a food processor. Add the lemon juice, parsley, and mint; puree, adding the reserved broth 1⁄4 cup at a time, until the mixture is liquid but creamy. Let cool to room temperature, then cover tightly and refrigerate until chilled, at least 2 hours and up to 1 day. (Refrigerate or freeze any remaining broth for another use.) Garnish each serving with 1 tablespoon of the sour cream or yogurt cheese, if using. Yields 1 cup per serving.
Nutrition Facts : Calories 77 kcal
BROCCOLI SOUP WITH CHIVE-CAYENNE OIL
This low-fat soup is rich in calcium and antioxidants.
Time 35m
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Puree 1/4 cup oil, chives, and cayenne in blender. Season with salt.
- Heat 1 tablespoon oil in large saucepan over medium-high heat. Add onion and bay leaves; cook until onion is golden, stirring often, about 7 minutes. Add broccoli; stir until bright green, about 1 minute. Add broth. Simmer until broccoli is tender, about 5 minutes. Remove bay leaves. Cool soup slightly.
- Working in batches, puree soup in blender until smooth, about 1 minute per batch. Return soup to pot. Rewarm until hot. Season to taste with salt and pepper.
- Divide soup among 6 bowls. Drizzle with chive-cayenne oil and serve.
- Any remaining chive-cayenne oil is delicious drizzled over mashed potatoes. It can also be used as a topping for steamed fish or a dipping oil for crusty bread.
CHILLED BROCCOLI SOUP
This is a good recipe for those hot summer months. I use it as a first course soup before a meal. The chilling time is included in the prep time.
Provided by Lynette !
Categories Vegetable Soup
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Trim off the large leaves on the broccoli, and remove the tough end of the lower stalks. Wash broccoli thoroughly. Remove the tough skin on the stalk, then chop all the broccoli coarsely. Set aside.
- 2. Saute onion and garlic in oil in a 3-quart saucepan over medium heat until tender. Add the water and bouillon cubes, stirring until the bouillon cubes dissolve.
- 3. Add the reserved broccoli, parsley, and rosemary; bring to a boil. Cover; reduce heat, and simmer for 15 minutes.
- 4. Transfer half of the broccoli mixture to a blender; process on high speed 1 minute or until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining half of the broccoli mixtre.
- 5. Stir in the lemon juice. Cover and chill. To serve, ladele soup into individual soup bowls. Top each serving with yogurt.
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