Broccoli Cheese Soup - 12g Carbs, 4g Fiber
From: www.relish.com - by Jean Kressy
A soup for all seasons, this cheesy broccoli soup can be
served hot, cold or at room temperature.
Servings: 6
2 Tbsp unsalted butter
1 cup thinly sliced leek (white and light green parts)
1/2 cup diced celery
8 cups coarsely cut broccoli florets and thinly sliced peeled
stems (about 1 1/4 lb)
3 cups reduced-sodium vegetable OR chicken broth
2 cups water
1/8 tsp ground nutmeg
1/2 tsp coarse salt
Freshly ground black pepper
1 cup (4 oz) shredded Fontina or Gruyere cheese
Melt butter in Dutch oven or large pot over medium heat. Add leek
and celery. Cook, stirring occasionally, until leek is softened, about
6 minutes. Add broccoli, broth and water; mix to combine. Cover and
bring to a simmer; reduce heat and simmer 8 minutes or until broccoli
is tender.
Let cool slightly. Working in batches, puree soup in blender. Return
to pot; stir in nutmeg, salt and pepper and heat until hot. Stir in
cheese.
Makes: about 7 cups
Servings: 6
Nutrition per Serving:
179 Calories, 11g Fat, 36mg Cholesterol, 699mg Sodium, 12g Carbs,
4g Fiber, 9g Protein
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