BROCCOLI- CHEESE SOUP
By Kate Parham
September 2013 COOKING LIGHT
Traditional broccoli-cheese soup has nearly 400 calories and more than 18g
saturated fat per serving. Ours has less than half the calories and one-fourth
of the saturated fat.
Yield: Serves 4 (serving size: about 1 cup soup and 2 tablespoons cheese)
3 cups unsalted chicken stock
1 3/4 cups broccoli florets, coarsely chopped (about 8 ounces)
1 cup diced yellow onion
1/2 cup chopped carrot
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
3/4 cup half-and-half
4 ounces shredded reduced-fat extra-sharp cheddar cheese, divided
1/4 cup fresh flat-leaf parsley leaves
How to Make It
Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender. Pour soup into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return soup to pan. Stir in half-and-half and 2 ounces cheese.
Top evenly with remaining cheese and parsley.
MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.