BROCCOLI SOUP
Steps:
- instructions In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the onions, carrots, garlic, shallots and a pinch of kosher salt. Add the broccoli, vegetable broth, and sherry, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes. Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan. Add the cream and 1/2 tsp. of the vinegar. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or vinegar as needed. Ladle into 8 soup bowls and garnish each serving with 2 tsp. crumbled pancetta.
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Check it out »#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #soups-stews #vegetables #dietary #low-sodium #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #broccoli
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