Sunday, September 25, 2011

Velvety Broccoli Puree

Here'a healthy spin on traditional broccoli soup. The added vegetables add nutrients. It's a great way to get kids to eat their veggies.

1/2 cup each diced celery and onions
2 Tbsp butter
1 small baking potato, diced
a bag (12 oz.) broccoli florets
1 carton chicken broth
1 cup packed watercress (can substitute spinach)
1/4 cup each heavy and sour cream

In a saucepot over medium heat, cook first 3 ingredients for 4 minutes. Add next 3 ingredients; let simmer 20 minutes

Add watercress. Cook 2 minutes. Stir in heavy cream. Do not boil.

In blender, puree soup until smooth. Swirl with sour cream for serving.

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