Yes, this IS my low-calorie version.
SERVES: 8-10
TIME: 15 min prep, 45 minutes cook
INGREDIENTS:
3 pounds broccoli
½ small onion diced
1 Tbsp. Chopped garlic
2 Tbsp. Chicken bouillon
2Tbsp Corn Starch
1 cup milk
½ Stick butter/margarine
Cheese or yogurt/crema for garnish
INSTRUCTIONS:
In a stock pot, sizzle the onion and garlic until fragrant. Add 1 ½ quarts of water and bring to a boil. While waiting, shred the broccoli, stalks and all, in a food processor (save the crown of one piece for texture towards the end).
Dump the shredded broccoli into the pot, adding more water if needed to cover the broccoli. Simmer for 30 min. Trim up the reserved crown portion of the broccoli so that the pieces are about the size of alphabet soup letters.
Puree the contents of the pot with a blender being very careful with the hot liquid. Add the broccoli bits, maintaining a soft simmer. Add remaining butter. Mix cornstarch in a small amount of water to make a slurry. Slowly add the slurry while slowly whisking the soup. Allow thickening before whisking in the milk. Add more milk as needed to reach desired consistency. Remember that this soup will thicken more as it cools.
Whisk in bouillon to taste for salt. Serve with a dollop of crema or a dusting of your favorite cheese.
Enjoy,
Mr. Fred
*** Please check out the video on Pinterest @brazemshop! ***
