You may also like
Categories:Viewed: 87 - Published at: 4 years ago
Ingredients
- 2 tsp. olive oil
- 1 large onion, chopped (2 cups)
- 1/4 tsp. ground nutmeg
- 6 cups low-sodium vegetable broth
- 3 cups frozen shelled edamame
- 1 lb. broccoli, trimmed, stems and florets chopped
- 2 cloves garlic, minced (2 tsp.)
- 8 1/2-inch-thick slices from skinny whole-grain baguette
- 4 oz. aged goat cheese, shaved
Method
- Heat oil in large pot over medium heat.
- Add onion and nutmeg, and season with salt and pepper, if desired.
- Saute 10 minutes.
- Stir in 1/2 cup broth, scraping bottom of pot to lift off any brown bits.
- Add remaining 51/2 cups broth, edamame, broccoli, and garlic.
- Bring mixture to a boil, reduce heat to medium-low, and simmer, partially covered, 20 minutes.
- Meanwhile, preheat oven to 350F.
- Arrange baguette slices on baking sheet, and bake 6 minutes, or until crunchy on both sides.
- Remove from oven, and arrange cheese over toasts.
- Return to oven, and bake 6 minutes more, or until cheese has softened.
- Working in batches, transfer soup to blender, and blend until creamy and smooth.
- Return soup to pot, and warm over low heat.
- Ladle soup into 8 shallow soup bowls; float 1 cheese crouton in center of each bowl.
