| Ingredients |
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
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| Preparation |
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.
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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. |
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