Broccoli-Pea Soup
Purchased pesto seasons this creamy broccoli soup with basil. Serve it with a sandwich or salad for a light meal or as a first-course.
Ingredients
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1 bunch scallions
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2 tablespoon unsalted butter
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1 large bunch broccoli, chopped
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1 large potato, peeled and diced
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2 cups chicken broth
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1 package (10 ounces) frozen peas
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3 tablespoons prepared pesto
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1/2 cup shredded Fontina cheese
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup heavy cream
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6 teaspoons grated Parmesan cheese
Directions
1.
Trim tough ends off scallions and discard; chop scallions including remaining green. Heat butter in a large pot over medium heat; add scallions and cook about 3 minutes, stirring until soft.
2.
Add broccoli, potato, broth and 4 cups water; bring to a boil, then reduce heat to medium and simmer, with cover ajar, for 20 minutes. Stir in peas and pesto; continue cooking until broccoli is very soft, about 4 more minutes.
3.
Remove soup in batches to a blender and blend until very smooth. Return to pot; stir in Fontina cheese, salt, pepper and cream. Can be cooled and refrigerated, covered, for up to 1 day.
4.
To serve, gently reheat soup over low heat, stirring in 1/2 cup water if too thick. Serve topped with Parmesan.
Nutrition information
Calories 233, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 40 mg, Sodium 438 mg, Carbohydrate 18 g, Fiber 5 g, Protein 9 g.
Percent Daily Values are based on a 2,000 calorie diet
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