Wednesday, 29 February 2012

Cream of Broccoli Soup

I had an unopened packet of broccoli in the fridge which was looking a bit yellow around the edges and wasn't really good enough for eating as a vegetable but was perfectly serviceable for soup. This Weightwatchers Cream of Broccoli Soup arrived in my inbox just at the right time, so that's what I made. Needless to say I didn't follow the recipe exactly and I was a bit confused by the evaporated milk but it really worked! I also added the end of a bit of grated cheddar cheese to it, which added to the flavour and most likely also added to the ProPoints value!

The photograph is courtesy of Ben, who takes much better pictures of soup than me!

Cream of Broccoli Soup (from
(Serves 4)
(2 WW ProPoints per serving)

1 medium onion, chopped
1 clove garlic, minced
900g broccoli, stems and florets chopped
2 vegetable stock cubes
240 ml light evaporated milk
1/2 teaspoons Tabasco
1 tsp salt
1 tsp black pepper

Combine onion and garlic in a large saucepan with 60ml of water. Simmer until onion is soft, about 10 minutes; spoon vegetables into a large pot.

Dissolve both stock cubes in 600ml of boiling water. Add broccoli and stock to pot; bring to a boil over high heat. Once soup boils, reduce heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn grey.

Remove soup from heat; puree until smooth in batches in a blender or puree in pot using a hand blender. Add evaporated milk and Tabasco to the soup; season to taste with salt and pepper.

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