Let's analyze. You've got the broccoli. Yes, that's good for you. But then you have cheddar and heavy cream. Not good for you.
Put them together, and you have a calorie loaded soup that you convince yourself is on your diet plan because it has the word broccoli in it.
Well guess what.
By switching out the heavy cream for fat-free evaporated milk, you've saved yourself extra time on the treadmill.
You should be. Here's the recipe, courtesy of Food Network.
- 1 bunch broccoli
- 1 small onion, finely chopped
- 1 medium red-skinned potato, diced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 1/4 teaspoon freshly grated nutmeg
- 1 cup grated extra-sharp Cheddar
- 1 teaspoon Worcestershire sauce
- One 12-ounce can fat-free evaporated milk
- Kosher salt and freshly ground black pepper
- 2 scallions, thinly sliced
To prepare the broccoli, separate the stems and the florets. Trim and discard the bottom of the broccoli stems, and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray, and heat over medium heat. Add the broccoli stems, onions and potatoes. Cook by continuously stirring, until softened, for 7 to 10 minutes.
Add the flour and continue to cook, stirring, until lightly toasted; about 2 minutes. Stir in the broth and bring to a boil.
Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender; 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender; about 5 minutes.
Add the entire contents of the pot with the florets to the soup along with the nutmeg.
Stir to combine and remove from the heat. Then add in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.