Recipes

Broccoli Soup By: Becky C.

Ingredients

• 1 large head of broccoli
• 6 Tbsp butter
• 1/2 c flour
• 6 c chicken stock
• 1/2 c plain yogurt
• 1/2 c heavy cream, light cream, or milk
• 1/4 tsp salt
• 1 tsp dried tarragon
• 1/4 tsp ground nutmeg
• Add All Ingredients

Directions

1. Wash the broccoli and trim off 1 cup of the florets and reserve for a garnish.

2. Cut the rest of the broccoli into small pieces, including the stems.

3. In a large steamer, steam the broccoli pieces for about 5 minutes or until crisp tender. Set aside

4. Steam the garnish florets and set aside.

5. Melt the butter in a large saucepan.

6. Add the flour and cook over low heat for 1 minute while the mixture bubbles.

7. Add the stock and cook, stirring with a whisk until the mixture begins to boil and thicken.

8. Add the broccoli pieces and simmer on low heat for 10 minutes.

9. In batches, process the soup in a blender until smooth. Return the soup to the saucepan and bring just to a boil.

10. Add the yogurt, cream, salt, tarragon and nutmeg

11. Garnish with the reserved broccoli florets and serve.

Nutritional Information

• Servings: 8
• Amount per serving:
  • Calories: 205
  • Fat: 13 g
  • Sodium: 530 mg
  • Protein: 7 g
  • Calcium: 91 mg

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