366 Dairy-Free: Chilled Broccoli Soup

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* Exported from MasterCook *

 

Chilled Broccoli Soup

 

Recipe By : 366 Simply Delicious Dairy-Free Recipes, by Robin Robertso

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 large head broccoli

2 tablespoons olive oil

1 medium onion -- chopped

1 clove garlic -- minced

2 tablespoons minced fresh tarragon

OR 1 teaspoon dried

3/4 teaspoon salt

1/2 teaspoon freshly ground white pepper

2 cups Vegetable Stock

(see separate recipe)

1 cup rice milk

1 cup silken tofu -- drained

1 tablespoon lemon juice

 

Peel the tough outer layer from the broccoli stalks. Chop the broccoli

into 1/2 -inch pieces, reserving 6 small florets for garnish. Lightly

steam the reserved florets until just tender. Run under cold water to stop

the cooking process and set aside.

 

Heat the oil in a large saucepan over medium heat. Add the onion, cover,

and cook, stirring occasionally, until softened, about 5 minutes. Add the

broccoli, garlic, tarragon, 1/2 teaspoon of the salt, and the pepper and

cook 1 minute. Stir in the stock. Reduce the heat and simmer until the

broccoli is tender, 15 to 20 minutes. Let it cool. Puree the soup in a

food processor, working in batches, until smooth. Strain into a large

bowl, In a small bowl, combine the rice milk, tofu, lemon juice, and the

remaining 1/4 teaspoon of salt and whisk until well blended. Add 1/3 cup

of the soup and blend well. Slowly pour the rice milk mixture into the

soup and stir until well combined. Cover and refrigerate several hours or

overnight. To serve, ladle into bowls and garnish with the reserved

broccoli florets.

 

6 SERVINGS

 

Calories 144 Kc • Protein 4 Gm • Fat B Gm • Percent of calories from fat

46% Cholesterol 0 mg • Dietary Fiber 3 Gm • Sodium 494 mg • Calcium 61 mg

 

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