Saturday, August 28, 2010

Broccoli Soup

It's still far too hot here to be making soup, but it sounded really good so I made it anyway.

Ingredients
  • 2 carrots, sliced
  • 1 red onion, sliced
  • 1 head broccoli, trimmed and chopped (stalk included)
  • 1/4 lb. Asiago cheese (although Cheddar is preferable)
  • 1 c. Greek-style yogurt (or cream)
  • 1/4 c. fresh parsley, chopped
Directions
  1. Put the carrots and onion in a pot on medium-high heat with some extra virgin olive oil.
  2. After a few minutes, add the broccoli and enough water to cover the veggies by an inch or two.
  3. Salt and pepper to taste.
  4. Reduce heat to medium-low and cover the pot.
  5. When the broccoli is very tender, remove from heat and puree with an immersion blender.
  6. Break up the cheese and mix into the soup.
  7. Return pot to heat and simmer for a while (maybe half hour or so), stirring occasionally.
  8. Remove from heat and mix in the yogurt and parsley.

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