BROCCOLI SOUP WITH CHEDDAR CROUTONS
Hands-on time: 35 minutes Total time: 40 minutes Makes: 6 to 8 servings
Cheesy broccoli soup is a family-friendly dish that’s a great way to get kids to eat their veggies. The crispy croutons balance the creamy texture of the soup with a nice crunch. For a lighter finish, replace the sour cream with Greek yogurt.
1 large head broccoli 1 tbsp butter
3 leeks (white and light green
parts only), sliced crosswise
2 yellow-fleshed potatoes (about 450 g total), peeled and cut in ½-inch cubes
4 cloves garlic, sliced
1 tsp dry mustard
¾ tsp dried savory
1 pkg (900 ml) sodium-reduced
vegetable broth or chicken broth
1 cup shredded extra-old white
¼ cup chopped fresh parsley
½ cup sour cream
½ tsp each salt and pepper
3 cups cubed (½ inch) baguette
(about one-third baguette)
2 tsp olive oil
½ cup shredded extra-old white
Soup: Cut stem from broccoli head; cut head into florets to yield 5 cups. Trim bottom end from stem; peel outer layer. Slice stem to yield ¾ cup.
In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook leeks, potatoes and broccoli stem, stirring occasionally, until leeks are softened, about 12 minutes. Add garlic, mustard and savory; cook, stirring, until fragrant, about 1 minute.
Stir in broth and 2 cups water; bring to boil. Reduce heat and simmer for 5 minutes. Stir in broccoli florets; cover and simmer until broccoli stem and potatoes are tender, about 8 minutes. Stir in Cheddar until melted; stir in parsley.
Workingblender untilin batches, smooth. purée Pour soupinto cleanin Dutch oven or large saucepan; heat over medium-low heat. Whisk in sour cream, salt and pepper; cook until heated through. (Make-ahead: Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks; reheat before serving.)
Cheddar Croutons: While soup is simmering, in bowl, toss baguette with oil to coat. Arrange in single layer on parchment paper–lined baking sheet; sprinkle with Cheddar. Bake in 400°F oven, turning once, until baguette is golden and Cheddar is melted, about 10 minutes. Break apart croutons; serve over soup.
PER EACH OF 8 SERVINGS: about 279 cal, 11 g pro, 13 g total fat (7 g sat. fat), 32 g carb (4 g dietary fibre, 5 g sugar), 31 mg chol, 31 mg sodium, 550 mg potassium. % RDI : 24% calcium, 21% iron, 36% vit A, 72% vit C, 43% folate.
TIP FROM THE TEST KITCHEN
When blending a hot soup, work in small batches and remove the vent from your blender lid, covering the hole with a folded tea towel to relieve any pressure caused by escaping steam.
Fresh parsley gives t h i s soup i ts p i cture- perfect bright- green colour.
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