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Published: 12/8/2013 - Updated: 4 months ago

Broccoli soup brims with flavor, nutrition

BY BETTY WEDMAN-ST. LOUIS
NEW YORK TIMES

Broccoli is a cruciferous vegetable with high levels of vitamins A and C and folate. Slowly cooking broccoli for soup is a great way to increase vegetable intake and enjoy one of the most nutritious of all vegetables with very few calories.

To prepare broccoli for cooking, remove the tough leaves attached to the stem and wash the florets. Cooking broccoli will counter or reduce some of the gas frequently caused by the sulfur in the brassica family of vegetables.

Broccoli soup is one of my favorite appetizer soups. The grated nutmeg on top adds the final touch for a low-calorie, nutritious, and tasty start to any meal.

Broccoli Soup

½ cup chopped green onions

1 tablespoon butter or olive oil

4 cups chicken stock

1 to 1½ pounds fresh broccoli

¾ teaspoon salt

Grated nutmeg

Saute onions in butter or olive oil. Add chicken stock. Peel broccoli stalks and slice thin. Save 1 cup broccoli florets for garnish. Cook broccoli in chicken stock over low heat 20 to 30 minutes. Add salt and puree in blender or food processor. Return to saucepan and keep warm until ready to serve. Add florets. Serve with fresh grated nutmeg sprinkled on top.

Makes 4 servings.

Nutrition information (per serving): 96 calories, 2 g protein, 5 g carbohydrates, 5 g fat, 481 mg sodium.



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