Provided by Molly O'Neill
Categories appetizer, main course, side dish
Time 1h
Yield Four servings
Number Of Ingredients 9
Steps:
- Place the yogurt in a sieve lined with a paper towel. Set aside until all of the liquid has drained off, several hours or overnight in the refrigerator.
- Melt the butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the broccoli stalks and florets and 3 cups of the chicken broth and bring to a boil. Reduce to a simmer, cover and cook until the broccoli is soft, about 20 minutes.
- Place half of the broccoli and cooking liquid with half of the yogurt in a blender. Hold the top down firmly with a kitchen towel and blend until coarsely pureed. Scrape the mixture into a large saucepan and repeat with the remaining broccoli, cooking liquid and yogurt. Stir in the remaining 1/2 cup chicken broth, the salt, pepper and cayenne. Warm the soup over low heat.
- Separate the broccoli rabe stems from the leaves. Cut the stems into 1/2-inch pieces and cut the leaves across into thin strips. Bring a medium-size pot of lightly salted water to a boil. Add the stems and blanch for 2 minutes. Remove with a slotted spoon. Add the leaves and blanch for 1 minute. Drain. Divide the soup among 4 bowls. Top with the broccoli rabe stems and then the leaves and serve immediately.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 1133 milligrams, Sugar 12 grams, TransFat 0 grams
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