Silky Broccoli Soup – serves 4

15 09 2005

Adapted from The 12 Best Foods Cookbook, by Dana Jacobi (Rodale Press, 2005).

Ingredients:
1 bunch broccoli
2 leeks, white parts only, coarsely chopped
1 medium onion, coarsely chopped
1 shallot, chopped
2 potatoes, peeled and diced
Salt and freshly-ground black pepper, to taste
4 cups water
2 tablespoons snipped chives for garnish

Method:
1. Chop the broccoli florets, including the thinner stems just below the florets. Reserve the lower stems for another use.
2. Place the broccoli in a large saucepan or a small Dutch oven. Add the leeks, onion, shallot, potatoes, salt, and a few grinds of pepper. Pour in 4 cups water and bring the liquid to a boil over medium-high heat. Reduce the heat, cover, and simmer until the vegetables are very tender, 30 to 35 minutes. Let the soup sit for 10 minutes to cool slightly.
3. Puree the soup in a blender until it is smooth or use an immersion blender in the pot. Chill thoroughly, 3 hours to overnight. Adjust the seasoning. Divide the chilled soup among 4 bowls and garnish each serving with one-quarter of the chives.

Simple Solution: When it comes to cancer-fighters, broccoli is right at the top of the list, and this silky-smooth soup is a delicious way to get your broccoli quota. Creamy without dairy, and made with flavorful, beneficial onions, leeks, and shallots, this easy-to-make soup is proof that healthy foods can be delightfully sensuous and appealing.


Actions

Information

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: