• 3 tbsp. unsalted butter
• Ground white pepper
Cook broccoli in a large pot of boiling salted water until tender but still bright green, about 5 minutes. Drain broccoli. Set aside 4 small florets for garnish.
Combine broth and 1 cup cream in large heavy saucepan and bring to boil. Working in batches, purée broccoli, broth mixture and butter in blender until smooth, about 45 seconds per batch. Return purée to same pan. Season soup to taste with salt and white pepper. (Soup can be made up to 8 hours ahead. Cool slightly, cover and refrigerate.)
Bring soup to simmer, thinning with water if desired. Ladle soup into 4 bowls. Drizzle 1 teaspoon cream over each; garnish with reserved florets.
Nutrition information per serving:
Calories 333 Fat 30 g Sodium 250 mg
Carbohydrates 13 g Saturated fat 18 g Calcium 120 mg
Protein 8 g Cholesterol 95 mg Dietary fiber 4 g
Diabetic exchanges per serving: 2 vegetable, ½ lean meat, 5½ fat.
ROASTED BUTTERNUT SQUASH SOUP
Note: To roast butternut squash, preheat oven to 400 degrees. Peel a 3-pound butternut squash, cut in half and remove seeds. Cut into cubes. Toss with olive oil and place on a baking sheet. Roast until squash is soft and slightly browned. Adapted from www.foodnetwork.com.
• 2 tbsp. extra-virgin olive oil