a leaner, greener broccoli cheddar soup
The method for this soup is a bit different. It is thickened with cannellini beans, which add nutrients and creaminess without adding milk. The recipe was published in my local newspaper a few months ago; I just found it while cleaning off my desk. Looks like supper to me!
2 T butter
1 medium onion, finely chopped
2 cloves garlic, chopped
1 1/2 pounds of broccoli crowns, tough stems discarded and tops chopped (will measure about 6 cups)
4 cups reduced sodium chicken broth
1 14-oz can cannellini beans, drained and rinsed
1 bay leaf
1 1/2 tsp dry mustard
4 oz sharp cheddar cheese, shredded (about 1 cup)
freshly ground black pepper
In a large soup pot, melt the butter over medium low heat. Add the onion and sweat for about 6 minutes. Add the garlic and cook for a minute. Add the broccoli and a generous pinch of salt and cook, stirring frequently, until bright green and fragrant, about 4 minutes.
Add the broth, beans, and bay leaf; bring to a boil over med-high heat. Reduce heat to low, cover, and simmer until the broccoli is fall-apart tender, 10-15 minutes. Remove the bay leaf and discard. Add the dry mustard and blend with an immersion blender (or mash with a masher if you prefer a chunky soup). Gradually whisk in the cheese, stirring until cheese melts, about 2 minutes. Season to taste with S&P and serve immediately. (When reheating, use only low heat or the cheese will curdle the soup.)
Makes four servings.
18.1 grams protein
total fat 16.4 grams
carbs 28.8 grams
= new reply since forum marked as read
