Puréed Broccoli Soup
Posted: Sun Jun 29, 2008 9:56 pm
Puréed Broccoli Soup
Ingredients:
3/4 c chopped red onion
2 tsp olive oil
1/4 tsp tarragon
4 c broccoli florets
1 Tbsp flour
1 c water, divided
2 c chicken broth
1 tsp white wine vinegar
1/2 tsp ground black pepper
1 Tbsp shredded baby carrot
Preparation:
In saucepan, mix onion, oil, tarragon, broccoli, and salt to taste. Stir over medium heat about 3 minutes. In small bowl, whisk flour and 2 Tbsp water until smooth; set aside.
Add broth, vinegar, pepper, and remaining water to pan. Bring almost to a boil. Reduce heat and simmer about 10 minutes.
Puree soup in blender and return to pot. Whisk in flour mixture; stir over medium-high heat until slightly thickened. Sprinkle with carrot. Makes 2 servings.
Nutritional Info:
Per serving: 165 calories
7 g fat (1 g -saturated)
196 mg sodium
21 g carbs
6 g fiber
11 g protein
Ingredients:
3/4 c chopped red onion
2 tsp olive oil
1/4 tsp tarragon
4 c broccoli florets
1 Tbsp flour
1 c water, divided
2 c chicken broth
1 tsp white wine vinegar
1/2 tsp ground black pepper
1 Tbsp shredded baby carrot
Preparation:
In saucepan, mix onion, oil, tarragon, broccoli, and salt to taste. Stir over medium heat about 3 minutes. In small bowl, whisk flour and 2 Tbsp water until smooth; set aside.
Add broth, vinegar, pepper, and remaining water to pan. Bring almost to a boil. Reduce heat and simmer about 10 minutes.
Puree soup in blender and return to pot. Whisk in flour mixture; stir over medium-high heat until slightly thickened. Sprinkle with carrot. Makes 2 servings.
Nutritional Info:
Per serving: 165 calories
7 g fat (1 g -saturated)
196 mg sodium
21 g carbs
6 g fiber
11 g protein