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1
Skinny Cream of Broccoli Soup
Submitted by Patricia @ ButterYum on October 6, 2012 in Creamy Soups, Soups
| Prep Time Cook Time |
Servings 4 | Difficulty Intermediate |
Ingredients
- FOR THE SOUP:
- 1 Tablespoon Olive Oil
- 10 cups Small Broccoli Florets (about 1 1/4 Pounds)
- 1 whole Onion, Diced
- 5 cloves Garlic, Minced
- 3 Tablespoons All-purpose Flour
- 1-½ cup Chicken Stock
- 2 cups Skim Milk
- Salt And Pepper, to taste
- FOR THE GARNISH:
- Shredded Cheddar
- Croutons
- Roasted Broccoli
Preparation Instructions
In a 6-quart stockpot over medium heat, saute broccoli and onions in olive oil for 10 minutes, stirring frequently until they begin to soften and caramelize. Add garlic and saute for about 3 minutes more, stirring constantly. Add flour and stir until vegetables are coated. Add chicken stock and milk and bring to a boil; reduce heat and simmer for 10 minutes. Cool for 5 minutes before pureeing in a food processor or blender. Season to taste with salt. Garnish and serve.
Recipe adapted from the cookbook Simple Success.
