Cream Of Broccoli Soup
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
34
Spice
64
Sweetness
52
Sourness
36
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 tbsp
Olive3 cloves
Garlic (slivered)1 tsp
Ground Nutmeg5 cups
Chicken Stock1
Salt3 tbsps
Parsley (minced fresh)3 tbsps
Plain Nonfat YogurtDirections:
1
In a large saucepan, heat the oil over low heat
2
Add the onions and cook, stirring frequently, for 5 minutes or until softened
3
Add the garlic and cook for 30 seconds
4
Add the broccoli, potatoes, nutmeg, and stock and bring to a boil over moderate heat
5
Adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes or until the broccoli and potatoes are very tender
6
In a food processor or blender, working in batches if necessary, process the mixture until pureed
7
Return the puree to the Dutch oven, stir in the milk, salt, and pepper, and set over moderate heat for 4 minutes or just until heated through