BROC­COLI SOUP WITH CHED­DAR CROU­TONS

Hands-on time: 35 min­utes To­tal time: 40 min­utes Makes: 6 to 8 serv­ings

Canadian Living Comfort Food - - Soups & Stews -

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.

Soup:

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

Ched­dar cheese

¼ cup chopped fresh pars­ley

½ cup sour cream

½ tsp each salt and pep­per

Ched­dar Crou­tons:

3 cups cubed (½ inch) baguette

(about one-third baguette)

2 tsp olive oil

½ cup shred­ded ex­tra-old white

Ched­dar cheese

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.

Po­tato, C h o ri zo and Rap i n i Soup Slow Cooker Curry Co­conut Shri m p Soup Creamy Wild Mush­room Soup With Herbed Bread Crumbs

p. 10 p. 10 p. 10

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