Creamy Broccoli Soup With Broccoli Rabe
Updated Nov. 16, 2022
- Total Time
- About 1 hour, plus overnight refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces plain nonfat yogurt
- 2teaspoons unsalted butter
- 1medium onion, peeled and chopped
- 1bunch broccoli (about 1½ pounds), trimmed, stalks peeled and cut into ½-inch rounds
- 3½cups chicken broth, homemade or low-sodium canned
- 2teaspoons salt
- Freshly ground pepper to taste
- Small pinch cayenne
- 4stalks broccoli rabe, ends trimmed off
Nutritional analysis per serving (4 servings)
201 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 14 grams protein; 1133 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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 ½ cup chicken broth, the salt, pepper and cayenne. Warm the soup over low heat.
- Step 4
Separate the broccoli rabe stems from the leaves. Cut the stems into ½-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.
Private Notes