arnel_63 (arnel_63) wrote,

Soup for Dinner

Since it's nineteen degrees out and the temperature will plunge this evening when it starts snowing again (two to three more inches are predicted), I'm going to make my favorite Broccoli-Cauliflower soup for dinner. The recipe comes from Skinny Soups by Ruth Glick. It's quick, nutritious, low fat and can be converted to vegan by substituting olive oil for the butter and vegetable broth for chicken broth. If you're pressed for time, frozen broccoli and cauliflower can be used, but don't tell the author I said this!

Herbed Broccoli-Cauliflower Bisque

Herbed Broccoli-Cauliflower Bisque

2 medium broccoli stalks
1/2 small head of cauliflower
2 teaspoons non-diet, tub-style margarine, or butter
1 cup chopped green onions
1 tablespoon all-purpose white flour
3 cups chicken stock OR chicken broth (defatted)
1 1/3 cups peeled and coursely chopped boiling potatoes
1/8 teaspoon black pepper
3 tablespoons finely chopped fresh chives or 1 1/2 tablespoons dried chives
2 1/2 teaspoons basil leaves
1 1/2 cups 2% milk
salt to taste

1. Cut enough small, tender tops from broccoli and cauliflower florets to yield 3/4 cup of 1/4-inch floret tips. Reserve. Coursely chop enough more florets and tender stem pieces to from both vegetables to yield one cup each for a total of two cups.

2. In a medium pot, melt margarine or butter and add onions. Cook over medium heat, stirring frequently, until onions are limp, about 4 minutes. Stir in flour. Cook, stirring, 30 seconds. Gradually stir in broth until incorporated smoothly into flour. Stir in chopped broccoli and cauliflower, but NOT the tips. Add potatoes, pepper, chives and basil.

3. Bring mixture to a boil, then lower heat and simmer uncovered 12 to 14 minutes, stirring occasionally, until potatoes are tender.

4. When vegetables are cooked, puree soup in a blender or with a stick blender. Add milk and reserved veggie tips and bring to a simmer. Cook soup 3 to 5 minutes until tips are just cooked through, but still a bit crunchy. Add salt to taste. Serve hot.
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