BROCCOLI SOUP

CREAMY BROCCOLI SOUP

Takes about 40 minutes to cook. Found in realsimple magazine. We really liked this recipe and it was easier to make than I thought it would be. We had it with salad and brischetta on bread.

1T oil

1 medium onion, chopped

1/8 tsp crushed red pepper (optional), didn't add

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2 cups low-sodium vegetable broth

2 cups water

1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups)

1 (8 oz) large russet potato, peeled and cut into 1/2" pieces (I used red potatoes)

Kosher salt and black pepper

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2 ounces (1/2 cup) sharp white cheddar, grated

Bagel chips, for serving

Heat oil in large saucepan over medium heat. Add the onion and red pepper, stirring occasionally, until the onion is soft, 4-6 minutes.

Add the broth, broccoli, potato, 2 cups water, 1/2 tsp salt and 1/4 tsp black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18-20 minutes.

In a blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. (I used my Braun). Top with Cheddar and bagel chips, if desired, before serving.

per serving: 200 calories; 8g fat (3.5g saturated fat); 15mg cholesterol; 436mg sodium; 8g protein; 25g carbohydrates; 4g sugar; 4g fiber; 2mg iron; 164mg calcium.

BROCCOLI-CHEDDAR SOUP
Julia Britton posted this on facebook. We all really liked it.
http://www.foodnetwork.com/recipes/food-network-kitchens/broccoli-cheddar-soup-recipe/index.html?soc=share
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 cups low-sodium chicken broth
2 cups half-and-half
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
Kosher salt and freshly ground pepper
2 cups chopped broccoli florets
1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)
Croutons, for topping (optional)
Directions
Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.

Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.

When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.

Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired.

Per serving: Calories 589; Fat 34 g (Saturated 18 g); Cholesterol 97 mg; Sodium 931 mg; Carbohydrate 50 g; Fiber 8 g; Protein 22 g