Ingredients: 1/4 teaspoon freshly ground black pepper,2 1/2 pounds to 3 broccoli (2 bunches),4 cups to 5 low-sodium chicken broth,1 tablespoon extra virgin olive oil,2 teaspoons minced garlic,2 tablespoons sweet or mellow white miso,2 cups chopped onion,1 teaspoon salt,3/4 cup lite silken tofu (about ½ pound), preferably Nasoya,1 teaspoon to 2 chopped fresh tarragon, optional
Instructions:
- Separate broccoli florets from stems.
- Cut florets into bite-sized pieces; trim and peel stems, and cut into bite-sized pieces.
- Place soup pot over medium heat and add oil; when hot, add onions and broccoli stems, and stir well to coat with oil. Reduce heat to low and cook, covered, for 8 to 10 minutes, or until onions are translucent and tender. Uncover, add garlic, blend well, and cook 1 minute longer.
- Add florets and chicken broth; bring to boil over high heat. Reduce heat to low and simmer, covered, for 10 to 15 minutes, or until broccoli is tender.
- Remove from heat and whisk in miso; allow to cool 5 minutes.Puree half the soup in several batches in blender, adding some tofu with each batch. Return pureed soup to the pot; stir well to blend. Thin with additional chicken broth, if desired.
- Add salt, pepper, and tarragon, if using.
- Serve immediately.
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