Ingredients
Makes 6 servings
- 2 teaspoons butter
- 1/2 cup red onion, chopped
- 2 cups milk
- 4 cups (cut from about 2 pounds of whole broccoli heads) broccoli florets
- Salt and white pepper, to taste
- 1/2 cup plain whole yogurt or soy yogurt
Directions
- Heat butter in a large pot over medium heat. Sauté onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.
- Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.
- Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of yogurt.
Read more at Marthastewart.com: Broccoli Soup with Yogurt - Martha Stewart Recipes
Successfully substituted soy milk for regular milk.
ReplyDeleteWhole yogurt would indeed be better, but if the "right" type of lowfat yogurt is used (i.e., less sour like Clover lowfat yogurt cups, which has hints of cheddar cheese richness), it turns out delicious. Also added some lemon juice.
Out of laziness, I was tempted to combine the yogurt with the rest of the soup vs. adding before serving, but good thing I didn't.
Yogurt Heating Tips (from http://www.thenibble.com/reviews/main/cheese/yogurt/serving.asp)
Yogurt can be cooked briefly over low heat, but heated yogurt can curdle when not handled carefully. Nonfat yogurt cannot be heated without curdling; but lowfat and whole milk yogurts work fine. Use cow’s, sheep’s, or goat’s milk yogurt: buffalo milk has lower fat, and the fat is needed to prevent curdling.
* Before heating yogurt for a soup or sauce, bring the yogurt to room temperature. If adding yogurt to a food that is already hot, drain it and stir it well before adding.
* To cook the yogurt in a hot dish like a paprikash or casserole, stir one tablespoon of cornstarch per cup of room-temperature yogurt prior to adding it. This will enable you to cook it briefly over low heat.
* Add the yogurt near the end of the dish's cooking time.