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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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âThis is one dish I make often to serve to guests with dinner. It's a great comfort soup on a cold day.â Broccoli lovers will appreciate the subtle seasonings that enhance the vegetable's flavor. Lorraine Ellingson - Strathmore, Alberta Ingredients:
1 large onion, chopped |
1 garlic clove, minced |
1 tablespoon butter |
2 cups water |
1 can (10-1/2 ounces) condensed chicken broth, undiluted |
3 medium carrots, thinly sliced |
1 teaspoon dijon mustard |
1/4 teaspoon ground cumin |
1/4 teaspoon ground nutmeg |
1 bunch broccoli (about 1-1/2 pounds) |
5 tablespoons reduced-fat sour cream |
Directions:
1. In a large saucepan, saute onion and garlic in butter until tender. Add the water, broth, carrots, mustard, cumin and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Meanwhile, peel broccoli stalks and cut into 1/4-in. slices. Coarsely chop florets. Add to onion mixture; cover and simmer for 8-10 minutes or until vegetables are tender. Cool slightly.
3. In a blender, cover and process soup in batches until smooth. Return all to the pan and heat through. Dollop each serving with sour cream. Yield: 5 servings.
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