BROCCOLI AND CHEESE SOUP
This beautiful green soup features broccoli two ways—pureed for body and in chunks for texture. The cheese in this rendition of broccoli-cheese soup is a whisper of Parmigiano-Reggiano cheese. The real creaminess comes from yogurt. Serves 4
Nonstick cooking spray
2½ cups broccoli, roughly chopped
½ medium yellow onion, chopped fine
2 garlic cloves, chopped fine
Salt
1½ cups low-fat, low-sodium chicken broth, plus extra if needed
1 cup 2% milk
1 tablespoon cornstarch
2 tablespoons grated Parmigiano-Reggiano cheese
½ cup Greek yogurt
Freshly ground black pepper
1. Heat a Dutch oven over high heat. When the pot is hot, spray it with cooking spray. Add the broccoli, onion, and garlic. Cover, and sauté the vegetables until they are almost tender, about 5 minutes. Season lightly with salt. Add the chicken broth, bring the mixture to a boil, and cook uncovered until the liquid has reduced by half, about 8 minutes.
2. Meanwhile, whisk the milk and cornstarch together in a medium bowl until thoroughly combined.
3. Whisk the cornstarch mixture into the broccoli mixture. Bring the soup to a boil and cook, stirring often, until it has thickened, about 2 minutes.
4. Pour half the contents of the pot into a blender, and puree until smooth. Pour the pureed soup back into the pot. Adjust the consistency with a little more chicken broth, if necessary.
5. Remove the pot from the heat. Stir the cheese and yogurt into the soup. Season with salt and pepper to taste, and serve.
