*Skinny Broccoli Cheese Soup*
serves 6 My attempt to make one of our favourite soups a tad bit healthier. I think I've done just that! Personally I thought it was as good as the original! 1 TBS butter 1 medium onion, peeled and chopped 1 cup milk (250ml) 3 cups chicken broth (750ml) 1/2 pound fresh broccoli, chopped (separate stalks from the florets) 1 large carrot, peeled and chopped 1 large baking potato, peeled and cut into small bits
1/4 tsp freshly grated nutmeg 4 ounces grated strong cheddar cheese, lower fat (1 cup) 2 ounces finely grated Parmesan Cheese (5 TBS) salt and black pepper to taste
Melt the butter in a large saucepan. Add the onion, carrot and broccoli stalks. Sweat over low heat for about 10 minutes, without browning and stirring frequently. Add the chicken broth and chopped potato. Bring to the boil. Reduce to a slow simmer, cover and cook for 15 minutes. Uncover and add the broccoli florets. Bring back to the boil, then reduce to a simmer and cook for an additional five minutes. Stir in the milk and nutmeg. Blitz smooth using an immersion blender to your desired consistency. I like it a bit chunky, but Todd prefers it smooth. I try to get it somewhere in beween. Stir in both cheeses to melt. Gently reheat without boiling. Adjust seasoning with some salt and black pepper. Serve hot.
|