Tuesday, October 19, 2010
Broccoli Soup with Feta
It's been rainy and icky outside... time for soup! One of our favorites is Broccoli soup. It sort of sounds like a punishment - here's your slop Little Orphan Annie - but it's truly delicious. The original recipe from Food & Wine's February 2008 edition also has a recipe for Cheddar Crisps* - Yum! You could enjoy a cheddar crisp on Gundry (the diet allows about 1 oz. per day), but I usually opt for something a little simpler... like stirring in some delicious, fresh, goat-milk feta (the diet allows about 1/2 cup per day).
2 tablespoons extra-virgin olive oil
1/2 large white onion, chopped
3 small celery ribs, thinly sliced
1 garlic clove, minced
1.5 lbs broccoli, cut into florets
3.5 cups water
Salt and freshly ground pepper
In a large saucepan, heat the olive oil. Add the onion, celery and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add the broccoli and water to the saucepan and bring to a boil. Simmer over moderate heat until the broccoli is tender, about 10 minutes. Ladle the contents of the saucepan into a blender and puree until smooth. Season the soup with salt and pepper.
Notes: I usually substitute some of the water with vegetable or chicken stock, as I find it adds good flavor. The soup is quite bland before you add salt. Add slowly, but don't be surprised if you feel like you add a lot of salt - the soup needs it to bring out the flavor of the broccoli. Slightly under season in the blender and then serve the soup with salt and pepper so each individual can season to taste.
Phases: In the tear down phase, you can serve this soup with some shredded chicken or chopped ham to get an adequate helping of animal protein.
* For the Cheddar Crsips: Heat oven to 350. Line a baking sheet with parchment paper. Sprinkle 4 oz. of shredded, sharp cheddar cheese on the sheet in eight 2-inch rounds. Bake for 18 minutes until darkened slightly. Blot the crisps with paper towels and let cool and harden.