Sunday, January 26, 2014

Broccoli Stalk-Potato Soup

This is my adaptation of a recipe from Soup Bible (2007, Penguin Books). It makes use of those broccoli stalks that are often discarded in favor of using only the broccoli florets.  But why waste them when they can be whipped into such a lovely soup?  With the "polar vortex" swooping down upon us once again (though I don't think it ever left Duluth), a hearty bone-warming soup is my most reliable technique for comfort.  This one truly nourishes me in many ways.   I omitted the creme fraiche and butter from the original recipe and I didn't miss them a bit in terms of taste.   

And this soup is a favorite because it has potato in it.  So what's up with me and potatoes lately? I am having potatoes in some form at least three times a day because I love them, I easily digest them,  and because I am trying desperately to gain weight.  ( I know...I know...that's not a common problem in the general population but it is typical for those of us with pancreatic neuroendocrine cancer.)  It's not easy to gain weight when I can't eat most fats, with the exception of coconut oil, which doesn't require pancreatic enzymes to digest.  But being as underweight as I am puts me at risk for many complications and freezing in this brutally cold weather!  Another helping of soup, please.  

For one meal, I finely minced ham in the chopper attachment to my Cuisinart Smart Stick and then put it with broth in the Magic Bullet to puree it and then mixed it into the soup.  Great way to add protein. 

So add some Pzazz and warmth to your day with this soup!
Peeled and chopped broccoli stalks

    1 tablespoon coconut oil 
    2 leeks, thinly sliced (white and light green portion only), and
              rinsed thoroughly of any grit
    2 cloves garlic, finely minced
    2 pounds broccoli stalks, peeled and thinly sliced
           (4 cups chopped)
    1 large Yukon gold potato, peeled and cubed into 1" pieces 
      (this makes about 1 cup)
    3 cups low-sodium chicken broth
    freshly ground black pepper
    Lemon pepper seasoning

In a soup pot, heat oil and add leeks and garlic. Cook over gentle heat until soft. Add broccoli stalks and potato and pour in broth. Slowly bring to a boil, and cook, covered, for 15 - 20 minutes until vegetables are tender. Remove from heat and cool a little.

Puree soup until smooth. (My immersion blender stick worked well for this soup.) Gently reheat.  Sprinkle with a bit of lemon pepper seasoning. Potential garnishes: croutons, chopped chives, chopped scallions.  

Nutrition per serving:
Servings per recipe:  4
Serving Size:  1 cup
Calories:  171
Total Fat:  4 g
Cholesterol:  0 mg
Sodium 123 mg
Total Carbs:  29 g
Dietary Fiber:  2 g
Protein:  10 g 

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