Cream Of Broccoli Soup

Recipe By Garth Lamson
Category Atkins; Low Fat; Main Dish; Side Dishes; Soups
Main Ingredient Broccoli
Cuisine Style Not a clue
Yield 12 Serving
Preparation Time 10 min
Cooking Time 30 min
Equipments Blender or Food Processor; Cutting Board; Knife; Large Saucepan; Measuring Cup; Measuring Spoons; Medium Saucepan; Saucepan; spoon

1 tbsp olive oil
4 cups Stock, chicken
3 bunches broccoli, cut into florets, (about 1 lb)
1 medium yellow onions, chopped coarsely
3 cloves Garlic, slivered
1/2 tsp ground nutmeg
Salt, to taste
Pepper, to taste
1 cup Cream
1 tbsp Parsley, minced
2 tbsp plain yogurt, drizzled
1. In a large saucepan, heat the oil over low heat. Add the onions and cook, stirring frequently, for 5 minutes or until softened. Add the garlic and cook for 30 seconds.

2. Add the broccoli, nutmeg, and stock and bring to a boil over moderate heat. Adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes or until the broccoli is very tender.

3. In a food processor or blender, working in batches if necessary, process the mixture until pureed. Return the puree to the Dutch oven, stir in the cream, salt, and pepper, and set over moderate heat for 4 minutes or just until heated through.

4. Place in turine and drizzle yogurt over soup. (It will look like it is settling, when you server, it will leave beautfull swirl lines in the soup.) Spinkle with Parsley.

Per Serving: 87 Calories; 3 g Fat; 0.62 g Sat Fat; 0.93 mg Cholesterol; 220 mg Sodium; 13 g Carb; 5 g Fiber; 6 g Protein.
I was amazed at the smoothness of this recipe. As you are puree'ing the mix, turn it off, shake it down and start again, you do not want chunks. If it is too hard, you did not simmer the broccoli enough. We served it with cheese quesadillas.

Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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