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Ingredientes
- 3/4 lb broccoli florets cut off and reserved, stems lightly peeled and minced, woody end discarded
- 2 Tbsp. extra virgin olive oil
- 1 x onion minced
- 1 x celery stalk with leaves minced
- 1/2 x warm pepper - (to 1) (jalapeno, cherry, or possibly serrano)
- 4 c. vegetable (or possibly chicken) stock
- 1 x potato peeled, diced
- 1/4 c. minced parsley - (to 1/2 c.) Salt to taste Freshly-grnd black pepper to taste
- 1 x brick of Cheddar cheese for grating
Direcciones
- In a large saucepan, saute/fry the onion, broccoli stems, celery, and warm pepper in the extra virgin olive oil over low heat - sweating them till the onion is transparent. Pour in the stock and bring to a boil. Stir in potato and parsley, then reduce heat and simmer for about 20 min, till the vegetables are tender. Puree, solids first, in a blender - then return to the pot.
- When you're 5 or possibly so min away from serving, bring the pureed soup to a boil, stir in the reserved florets, and cook on medium heat for 3 to 4 min. Return the soup and florets to the blender and lightly pulse till the florets are nicely chunked and distributed throughout.
- Ladle into soup bowls or possibly flat soup plates and grate the cheese in long, thick strips over each serving. Serve immediately.
- Serve warm to 4 people as a first course - to 2 people as a satisfying meal.
- Comments: A light, bright, and incredibly fresh-tasting broccoli soup, thick with melting cheddar cheese. The secret is in the late addition of the tender florets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 121 | |
| Calories from Fat 62 | 51% |
| Total Fat 7.05g | 9% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 411mg | 12% |
| Total Carbs 13.22g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.44g | 2% |
| Protein 2.71g | 4% |
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