This is my new favorite soup. Using low-fat dairy products, believe it or not, doesn’t detract from the taste. It’s savory and refreshing, with only a moderate amount of dairy fat per serving.
For a vegan version, substitute almond milk and non-dairy yogurt of your choice. You may need to add a squeeze of lemon at the end.
1 or 2 heads of broccoli, chopped (reserve 1/3 separately)
1 cup vegetable stock (or water, but not chicken stock. It doesn’t taste right.)
1 cup milk
3/4 cup greek yogurt
1 tbsp butter
3 cloves garlic, sliced
3 scallions, chopped (reserve 1/3 separately)
Salt to taste
Optional: fresh herbs you have on hand. Dill is very nice.
Add 2/3 broccoli and scallions, garlic, veg. stock, milk, butter, and salt to a saucepan. Bring to a simmer and cook until broccoli is just past the tender-crisp stage. Still green but on the way to soft. Taste and adjust salt so that it tastes perfect and does not need additional salt at the table.
Meanwhile, microwave/steam the reserved broccoli just until it’s crisp and still bright green.
Remove soup from heat and let cool a bit. Then pour into blender and puree. Remember to start the blender on low as hot liquid easily splashes up. Stir in greek yogurt and remaining 1/3 broccoli. Garnish with remainder of scallions.
This is absolutely delicious chilled, and good at room temperature. I wouldn’t heat it too much after the addition of the yogurt for fear of curdling.