Broccoli Cheddar Soup (ATK)

• porsiyonlar: 6

Malzemeler

1 tablespoon unsalted butter

2 leeks, white and light green parts only, halved lengthwise and sliced thin

1 1/2 pounds broccoli, florets chopped, stems peeled and sliced thin

2 garlic cloves, minced

3 cups low-sodium chicken broth

1 cup water

1 tablespoon Dijon mustard

¾ cup fat-free evaporated milk

4 ounces extra-sharp cheddar cheese, shredded (about 1 cup)

Salt and pepper

Yöntemler

1. Melt butter in large pot over medium heat. Add leeks and broccoli stems and cook until just beginning to soften, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in broth and water and bring to boil. Reduce heat to medium-low and simmer, covered, until stems are soft, about 8 minutes. Add broccoli florets, cover, and simmer until tender, about 5 minutes.

2. Transfer soup to blender and puree until completely smooth, about 30 seconds. Add mustard, milk, and cheese and puree until cheese is melted. Season with salt and pepper. Serve. (Soup can be refrigerated for up to 3 days. Reheat over medium-low heat; do not boil or cheese will separate.)

Notlar

How do you make a low-fat version of a soup whose smooth texture and rich flavor are derived from cheddar cheese and heavy cream?

When pureeing the soup in step 2, work in batches and make sure to fill your blender no more than halfway with hot soup. Adding the cheese off heat prevents it from separating and becoming greasy.

FEBRUARY/MARCH 2008 • COOK'S COUNTRY