Elise’s Broccoli Soup
Another versatile soup. Make it creamy by putting it through the food processor, or leave it with colorful chunks of broccoli. It provides a whole day's worth of vitamin C, even in just a cup. What a deal.
Makes about 10 cups
2 pounds broccoli (about 1 1/2 bunches)
2 medium onions, chopped (about 2 cups)
3 stalks celery, chopped (about 1 cup)
1 garlic clove, minced (about 1 teaspoon)
3 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
4 cups Chicken Broth or canned low-sodium chicken broth, heated
4 cups 1% milk
Salt and pepper to taste
1 medium tomato, seeded and chopped, for garnish
Peel the stalks of the broccoli, and cut them into 1/2-inch lengths... Break the tops into small florets. Steam the broccoli for 5 minutes or until it is crisp tender. Plunge it into cold water to cool it off and drain it.
In a large saucepan, cook the onion, celery, and garlic in the butter over moderately low heat for 5 minutes or until the onion is softened. Add the flour and the herbs and cook the mixture, stirring, for 5 minutes. Whisk in the broth in a stream. Bring the mixture to a boil, whisking. Simmer the mixture for 5 minutes and add the milk. Heat the soup until it is hot, but do not let it boil. Add the broccoli, and salt and pepper to taste, and cook the mixture until it is heated through. Serve each portion with a spoonful of the chopped tomato.
Note: If a smooth texture is desired, this soup may be transferred to a food processor or blender and pureed.
Nutritional Analysis per 1-cup serving: 146 calories; 31% calories from fat; 5 grams of fat; 363 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton