From EatingWell: September/October 2007 — Subscribe Now!
White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job. Serve with a crunchy whole-grain roll and a glass of winter ale.
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This soup was so easy and very flavourful, I do agree it was a bit thick so I might add some extra water or chicken broth next time I make it, as was suggested! Bust besides that it was very hearty and great quick dinner idea! |
3 days 6 hours ago |
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So delicious! I added a little onion powder after blending it to give it a little extra kick. |
2 weeks 5 days ago |
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I have always been a fan of those high fat creamy soups. Now I can make this and eat as much as I want and not worry. It is absolutely wonderful. I used a hand immersion blender in the pot to puree everything. I had a few chunks of broccoli left ( which I like) but I can also detect the very small pieces of the skin of the beans in the soup. I would guess if you pureed it longer or used a blender it would be smoother. I have already made this recipe twice and I made a double batch today. I am going to try this method for other creamy soups. Thanks so much for another great recipe. |
5 weeks 1 day ago |
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THis soup was so easy to make and the flavor was excellent. Whole family loved it. Great recipe for last minute what to do for dinner. |
6 weeks 5 days ago |
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This soup is so easy to make. I did add one extra cup of water tho and I think it is necessary to keep it from being too thick as it cools. This will definitely become a staple in my house! Go ahead and cook the stems of the broccoli also since it will be pureed anyway..so many nutrients there to waste. dsc4 |
7 weeks 4 days ago |
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