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Categories:Viewed: 48 - Published at: 4 years ago
Ingredients
- 2 1/2 cups broccoli, roughly chopped
- 1/2 medium yellow onion chopped fine
- 2 garlic cloves, chopped fine salt
- 1 1/2 cups low-fat, low sodium chicken broth, plus extra if needed
- 1 cup 2% milk
- 1 tablespoon cornstarch
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 1/2 cup greek yogurt
Method
- Heat a dutch oven over high heat.
- When the pot is hot, spray it with cooking spray.
- Add the broccoli, onion, and garlic.
- Cover, and saute the vegetables until they are almost tender, about 5 minutes.
- Season lightly with salt.
- Add the chicken broth, bring the mixture to a boil, and cook uncovered until thw liquid has reduced by half, about 8 minutes
- Meanwhile, whisk the milk and cornstarch together in a medium bowl until theoughly combined.
- Whisk the cornstarch mixture into the broccoli mixture.
- Bring the soup to a boil and cook, stirring often, until it has thickened, about 2 minutes
- Pour half the contents of the pot into a blender, and puree until smooth.
- Pour the pureed soup back into the pot.
- Adjust the consistency with a little more chicken broth, if necessary.
- Remove the pot from the heat.
- Stir the cheese and yogurt into the soup.
- Season with salt and pepper to taste, and serve.
