Cream of Broccoli Soup with Quinoa
A soup for all seasons, this variation on a classic cream of broccoli is equally at home when served hot for an elegant dinner party, or chilled for a picnic.
I found this soup to be absolutely delicious and very hearty when served in a cup the spoon stood up.
Ingredients:
2 tablespoon Unsalted Butter or margarine
1 cup chopped onions
1 cup thinly sliced leak (use 2 inches of the green)
2 garlic cloves, minced
1 1/2 pounds broccoli
3 cups hot water
4 chicken or vegetable bouillon cubes (I use gluten free chicken bouillon paste)
1 cup 2% milk
½ cup whipping cream (optional)
¼ teaspoon white pepper
½ teaspoon dry mustard
1 teaspoon lemon juice
2 cups cooked Quinoa, thourghly rinsed and cooked according to basic directions
Course salt
Cayenne pepper
In a heavy saucepan melt butter or margarine over moderate heat, add onions, leek and garlic, cover and cook without browning, stiring occasionally for 10 minutes.
Rinse and trim broccoli, separating the flowerets from the stalks. Slice the stacks in 1/2 inch rounds.
To the saucepan with the onions add water, bouillon cubes and broccoli stalks, bring to a boil and simmer for 15 minutes. Add flowerets, simmer for 10 more minutes after it comes back to a boil. Puree the soup in a blender or food processor, pass it through a sieve, return to saucepan, add milk, optional cream, pepper, mustard, lemon juice and quinoa. Bring the soup back to a simmer, add more milk or water if too thick (I don’t think it can be too thick personally). Season with salt to taste. Serve hot with a sprinkling of cayenne, or chilled cold.
My notes: I used only broccoli tops from Costco. No stalks. Simmer 10 minutes after bringing to a boil. I did not use a sieve. Turned out very thick and tasty.
Makes 12 cups
Per cup 81.3 calories, 3.2 g. fat, 1.8 mg. cholesterol, 410.6 mg. sodium, 3.6 g. protein, 1.1 g. fiber
