Enjoy Sendik's All Week … and a lightened up Broccoli Soup

I’ve been seeking out skinnier versions of my favorite recipes this past week.  I recently lost a little bit of weight, and I don’t mind telling you that I’m slightly freaked that we’re headed straight into comfort food season. I worry that my new, smaller, super-cute jeans won’t fit so great after six long months of heavy soups and stews and potatoey foods that I love but do not love me back.  I’ve had some pretty good success with the lightened up dishes — last night I did a slimmed down version of chicken and dumplings (none left today), and today I’ve got a skinnier version of broccoli soup to share with you.  We’ll talk chicken and dumplings the next time the ingredients go on sale. : )
Scroll down past the soup recipe for a few other ideas to help you make the most of the current Sendik’s sale ad.  Hope you’re having a great week.

YIELD: 6 – 1 cup servings
SOURCE:  myrecipes.com; recipe originally printed in the January 2006 issue of Cooking Light Magazine.

6 c. small broccoli florets (for me this was roughly three large crowns; broccoli crowns are on sale)
2 c. chicken broth
1/4 c. chopped onion (I doubled this)
2 c. 2% reduced fat milk (I used whole milk because I had it on hand. Sendik’s milk gallons are on sale 2/$3 every Thursday!)
2 T. flour
1 T. fresh lemon juice (I didn’t have it and didn’t miss it)
2 t. butter
1/2 t. kosher salt (I used way more, of course)
1/8 t. black pepper
Dash of ground mace

Combine the first three ingredients in a large saucepan; bring to a boil.  Cover, reduce heat, and simmer 10 minutes.  Place half of broccoli mixture in a loosely covered blender; start blender on low and increase to high as steam has escaped.   Process until smooth.  Pour broccoli mixture in a bowl.  Repeat procedure with remaining broccoli mixture.  Return all pureed mixture to the pan.

Combine milk and flour, stirring with a whisk until well blended; add to broccoli mixture.  Cook over medium heat three minutes or until mixture begins to thicken, stirring frequently.  Add lemon juice, butter, salt, pepper, and mace, stirring until butter melts.

Some notes:  I read the reviews of this soup online before I made it.  Several reviewers said they thought it was on the bland side, so to the broccoli/broth/onion mixture I upped the onion, added a few shakes of Mrs. Dash Herb & Garlic Blend, and a large pinch of Garlic Gold, and (you know me) a very hefty pinch of kosher salt right from the start.  I didn’t think it was bland and, as with most soups, the flavor improved as it sat in the fridge overnight.  For a lighter broccoli soup, I thought it was pretty good.  For a heartier, creamier, much more decadent broccoli soup, try THIS VERSION.

Now … some recipe suggestions that go along with the current ad:

Two great recipes to incorporate both the sale Fresh, Wild Caught Premium Cod Fillets and Old London BreadcrumbsWeeknight Fish & Chips, and Sear Roasted Cod with Horseradish Aioli & Lemon Zest Breadcrumbs.  Both are excellent.

It’s Soup & Sandwich Night here, and we’ll be having the aforementioned Broccoli Soup alongside the DamFam’s favorite French Dip.  Look for sale Boar’s Head Deluxe Top Round Roast Beef in the Deli.  Dinner is served! : )

Fresh, Frugal, Fabulous, News | September 26th, 2012