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Categories:
nonfat yogurt unsalted butter onion broccoli chicken broth salt freshly ground pepper cayenne stalks broccoli rabe
Viewed: 17 - Published at: 6 years agoIngredients
- 8 ounces plain nonfat yogurt
- 2 teaspoons unsalted butter
- 1 medium onion, peeled and chopped
- 1 bunch broccoli (about 1 1/2 pounds), trimmed, stalks peeled and cut into 1/2-inch rounds
- 3 1/2 cups chicken broth, homemade or low-sodium canned
- 2 teaspoons salt
- Freshly ground pepper to taste
- Small pinch cayenne
- 4 stalks broccoli rabe, ends trimmed off
Method
- 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.
- 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.
- 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 1/2 cup chicken broth, the salt, pepper and cayenne.
- Warm the soup over low heat.
- Separate the broccoli rabe stems from the leaves.
- Cut the stems into 1/2-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.
