Cream of Broccoli Soup
Silken tofu makes an excellent substitute for dairy cream or milk in this simple, tasty soup. Top with toasted pine nuts for that extra crunchy flavor.
INGREDIENTS | SERVES 8
2 heads of broccoli
½ onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
½ cup fresh parsley, minced
6 cups Chicken Stock (Chapter 3) or vegetable stock
3 tablespoons white or yellow miso
1 (12-ounce) package silken tofu
Salt, to taste
White pepper, to taste
Toasted pine nuts (optional)
Cut the florets off the broccoli stems; peel and chop.
In a large heavy saucepan, sauté the onion and garlic in oil until just tender; add half the parsley, setting the rest aside to use as garnish.
Add the stock and broccoli; bring to a boil; reduce heat and simmer until broccoli is tender, about 15 minutes.
Remove a small amount of broth to a bowl; dissolve the miso. Return to the soup pot; remove pot from heat.
Crumble silken tofu into broth; use a hand wand mixer to purée until smooth. An alternative is to ladle the soup into a blender in batches and purée until smooth.
Add salt and pepper to taste; serve either warm or chilled, topped with toasted pine nuts and minced parsley.
PER SERVING Calories: 170 | Fat: 5g | Sodium: 540mg | Carbohydrates: 21g | Fiber: 5g | Protein: 13g
Two Kinds of Tofu
Basic tofu is made by crushing dried soybeans with water, and extracting the liquid to produce soy milk. This soy milk is then boiled, and a coagulant such as a natural food acid or a salt is added to produce curds. The resultant solid mass is then cut and packaged for sale.