Lightened Broccoli and Potato Soup
This soup is a delicious and healthy substitute for other cream soups..
4ounces Cheddar
2garlic cloves
1small onion, cut into
2tablespoons extra virgin olive oil
½tablespoon sea or kosher salt, divided
1teaspoon freshly ground black pepper, divided
1pound potatoes
2pounds broccoli, stems peeled and florets separated
2½ cups sherry
1quart vegetable stock
¾ teaspoon lemon zest
Makes about 10 cups
Approximate preparation time: 25 to 30 minutes
Insert the reversible shredding disc assembly on the medium shredding side into the medium work bowl of the Cuisinart® Food Processor and shred the cheese. Remove work bowl and reserve. Insert the large metal chopping blade into the large work bowl. With the machine running, drop the garlic cloves through the small feed tube to finely chop. Add the onion to the work bowl and pulse to chop, about 10 pulses.
Heat the olive oil in a large saucepan over low heat. Add the garlic and onion, with a pinch each of salt and pepper. Sauté until softened, about 8 to 10 minutes.
While vegetables are cooking, insert the adjustable slicing disc assembly, adjusted to the 4mm setting, into the large work bowl. Slice the potatoes and the broccoli stems.
Raise the heat to medium and add the potatoes, broccoli stems and a pinch each of the salt and pepper; sauté 2 to 3 minutes, and then add the sherry. Let the sherry cook down until almost evaporated. Add the stock and bring to a boil.
Reduce heat to
Strain the soup, reserving the liquid. Place the solids into the large work bowl with the large metal chopping blade and purée until completely smooth, about 1 minute.
With the machine running, add reserved liquid through the feed tube until desired consistency is achieved. Add remaining Cheddar.
Taste and adjust seasoning accordingly.
TIP: This soup is very thick, so add more stock if a thinner consistency is desired.
Nutritional information per serving (1 cup):
Calories 140 (39% from fat) carb. 17g pro. 5g fat 7g sat. fat 2g chol. 5mg sod. 680mg calc. 71mg fiber 4g
