Low Carb Broccoli Soup Recipe
Mark Reece in Everyday Veggie, and I’m going to show you how to make soup out of this guy. Start off by dicing half a weight onion and two pieces of celery. Get those working with some olive oil in a large sauce pot over logy.
You just want to swap these veggies, meaning to cook slowly so that you reduce the water and bring out the flavor. Yu don’t want them brown. Meanwhile, you can start on your large head of broccoli. Slice at your flower at top-to-top and side-to-side for garnish later. Use a vegetable peeler to get rid of the tough outer layer of the stem. Chop the stem loosely. The smaller the pieces, the faster they’ll cook.
Once your veggies are translucent, you glaze the pan with a splash of white wine, and bring up the heat so that it will reduce. You want the alcohol to put that even just further. Once reduced, add your broccoli to the pot and just tune up chicken or vegetable stuff to cover, about three cups and simmer for ten to fifteen minutes.
Remember not to add too much liquid at first. It’s a lot easier to add more lately, and in just to take it up. Let’s check on your pot. You’ll know it’s ready when the knife slides easily into the broccoli. It looks great. Time to pure eat.
Put everything in a blender, finishing it off with the half a cup of cream. Pour more stock if you prefer. Then you can tell it’s really smooth, and then strain it. Now just heat it back up, adding in the flower that’s with your side-to-side earlier. Cut until they’re tender and you can fill it up with a little more cream or stock if you like. This is really very hardy. That’s a great dinner. But remember to save a little for lunch tomorrow. Either way, this low carb soup will go a long way.
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