January 13, 2011

Choppin Broccoli.

No not the SNL song by Dana Carvey. I made a nice hearty yet low calorie broccoli soup. It was seriously delicious. I was surprised that it was so hearty tasting, but the ingredients were so light. It's one of the soups from the Whole Living Magazine January 2011 issue. It was pretty good with cheese as well. I just ate it with Brie and it was absolutely delicious. I've been eating tons of dark chocolate lately, so this was a really nice break.

1 head broccoli (1 pound), cut into florets, stems thinly sliced
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
2 garlic cloves put into a garlic press
One 15-ounce can cannellini beans, drained (white ones)
2 1/2 cups low sodium chicken stock
Kosher salt and freshly ground black pepper
1/2 ounce shaved Parmesan, for serving

Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish.
Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish and enjoy but don't spill on your pants like I did.


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