broccoli with dill soup

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* Exported from MasterCook *

 

Broccoli with Dill Soup

 

Recipe By :Sally Nirenberg, From the Night Kitchen, Brookline, MA

Serving Size : 6 Preparation Time :0:40

Categories : Vegetable Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon unsalted butter

or olive or canola oil

1 Spanish onion -- coarsely chopped

1 celery stalk -- chopped

1 small carrot -- peeled thinly sliced

5 cups vegetable or chicken stock -- (5 to 6 cups)

1 1/2 pounds broccoli -- chopped

(woody stems discarded and florets chopped)

chopped fresh dill

Salt and pepper -- to taste

 

1. Melt butter or oil over low heat in a 4-quart soup pot. Add onion, celery,

and carrot and cook, covered, until vegetables are tender, 10 to 15 minutes.

 

2. Add stock and bring to a boil. While broth is boiling, slowly add broccoli

florets. Return to a boil briefly.

 

3. Reduce heat to medium and cook until broccoli is tender, 15 to 20 minutes.

 

4. Remove solids and place in a food processor or blender. Process until smooth,

gradually adding remaining stock. Add more if soup is too thick.

 

5. Season with dill, salt and pepper to taste.

 

VARIATIONS:

* Cream of Broccoli: Decrease stock by 1/2 cup and add 1/2 cup heavy or light

cream and 1/2 teaspoon ground nutmeg after the soup has been pureed.

* For a cream soup lower in calories and cholesterol, substitute 1/2 cup nonfat

yogurt or buttermilk for heavy or sour cream. Do not bring this version to a

boil when reheating, or the soup will curdle.

 

 

Description:

" Kid friendly soup. "

Source:

" Recipes from the Night Kitchen: A Practical Guide to Spectacular Soups,

Stews, and Chilies by Sally Nirenberg (1990 Fireside Books; ISBN: 0671688014) "

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Per Serving (excluding unknown items): 53 Calories; 2g Fat (33.5% calories from

fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 36mg

Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : When I first started making soup, it never occurred to me to make

broccoli soup, because I always thought of broccoli as a vegetable that children

were forced to eat. My friend Carrie Scheer gave me this recipe and it is one of

the most popular soups at the shop, summer and winter, hot or cold. The real

secret to making broccoli soup is not to overcook the broccoli. Do not add it

until the stock has come to a full boil.

 

Nutr. Assoc. : 0 0 0 0 0 1582 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

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