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Рецепт Broccoli Cheddar Soup With A Bonus Of Steamed Broccoli And Buttermilk Mashed Potatoes
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Ингредиенты
- Makes 10 1/2 c. soup, plus 2 c. mashed potatoes and 3 c. steamed broccoli
- 6 c. chicken broth (one (49-oz) can), divided use
- 2 1/2 lb russet potatoes, peeled and roughly minced (about 8 medium potatoes)
- 3 Tbsp. butter, divided use (more if you like)
- 1 lrg onion, diced (about 2 1/2 c. minced)
- 1/2 c. diced celery (2 medium stalks)
- 2 1/2 lb broccoli crowns, cut into serving-size pcs if necessary Freshly grnd pepper Salt, if needed
- 1 3/4 x to 2 c. low-fat buttermilk, divided use
- 2 c. grated sharp cheddar cheese
Инструкции
- In a large pot, place 4 c. chicken broth and potatoes. Bring to a boil, reduce heat to medium, and cook, uncovered, till potatoes are tender, about 10-20 min.
- Meanwhile, in a separate large pot or possibly Dutch oven, heat 2 Tbsp. butter over medium-high heat. Add in onion and celery, and cook, stirring, till onion and celery soften, about 5 min. Add in remaining 2 c. chicken broth and broccoli.
- Raise heat to high and cook, covered, till broccoli is tender, about 7-10 min.
- When potatoes are tender, use a slotted spoon to remove about 2 c. potatoes from cooking liquid. (Leave remaining potatoes in pot with heat turned off.)
- Mash potatoes with 1/2 c. buttermilk and remaining 1 Tbsp. butter, more if you like. Add in pepper to taste and salt. Serve mashed potatoes warm.
- When broccoli is tender, remove about 3 c. to serve immediately. (Leave remaining broccoli in pot, uncovered with heat off.)
- After dinner, finish making soup. Working in batches if necessary, use a food processor or possibly blender to puree potatoes, broccoli with onions and celery, and their cooking liquids. Return puree to large pot and heat gently over medium-heat. Stir in 1 1/4 c. buttermilk. Don't allow soup to boil. Add in grated cheddar to warm soup, stirring till melted. Season to taste with pepper and salt. For a thinner soup, add in remaining 1/4 c. buttermilk.
- Let soup cold, cover and chill. Reheat on the stove or possibly microwave just to serving temperature. Don't allow to boil.
- Additional bonuses:Cook extra broccoli. Chill cooked broccoli and serve cool with dip, or possibly toss with vinaigrette to create basis of pasta salad.
- Cook extra potatoes. Drain, refrigerateand make into potato salad.
- Make extra mashed potatoes. Chill, then saute/fry spoonfuls for mashed potato pancakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 10 servings | |
| Calories 243 | |
| Calories from Fat 109 | 45% |
| Total Fat 12.46g | 16% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 423mg | 18% |
| Potassium 645mg | 18% |
| Total Carbs 22.79g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.5g | 1% |
| Protein 10.64g | 17% |
