A bunch of broccoli can always be found reasonably priced at the grocery store, all seasons of the year these days. Need a quick but light in calories supper to eat in front to the TV? Skinny “Cream” of Broccoli Bisque is where we will start.
When I announced to my dentist that I did not have to worry about eating after having the procedure that required no chewing foods in recovery, I announced that I had already made Broccoli Bisque for supper, i.e., without cream. He was very attentive and surprised.
Modern day bisques involve lots of cream or milk and a lovely pureed texture. This Skinny “Cream” of Broccoli Bisque is so named because it has no cream, and therefore not a lot of calories, plus fresh broccoli i.e., the entire bunch— the tops and the stalk. The creaminess comes from the addition of raw rice cooking with the broth and water and then pureed with a blenderizer.
Love pureed soups but hate to wash the blender or food processor bowl? A blenderizer is the perfect kitchen tool for this job—sometimes called a stick blender or an immersion or handheld blender. Readily available online, even at Home Depot or Kohls stores, they range in price from $15-$40, some are even cordless. They come in various wattages (250 will do the job) and different colors.
Some cooks throw away the broccoli stalks, since they are so fibrous and tough. The secret is to peel away that tough exterior. What’s left is sweet and tender when cooked, or mild when eaten as raw vegetable.
Skinny “Cream” of Broccoli Bisque
Makes 4 cups.
1 tablespoon butter or extra virgin olive oil
1 small onion, coarsely chopped (about 4 ounces)
2 stalks celery, including leaves, coarsely chopped (about 4 ounces)
1 broccoli stalk (trees and stem), at least 12 ounces
2 tablespoons uncooked rice
½ teaspoon kosher salt
⅛ teaspoon cayenne pepper
1¾ cups chicken broth (I prefer Better Than Bouillon)
1¾ cups water
This soup goes together quickly so prepare all ingredients before starting. Coarsely chop the onion. Coarsely chop the celery. Prepare the broccoli: to peel the stalks, start at the bottom using a small knife and pull the fibrous coating away while moving the knife toward the top. Chop the stalk and trees into 1-2-inch pieces.
Heat the butter or oil in a large 5-6 quart pot over medium heat. (The large surface bottom works to cook the veggies quickly). Toss in the onion; sauté about 1 minute. Stir in the celery; sauté another minute stirring together. Then add the cut-up broccoli, Let sauté several minutes to develop full flavo; stir often. Sprinkle in the rice, salt and cayenne pepper. When the pan sizzles, pour in the broth and water and cover immediately. Turn the heat down and simmer about 10-15 minutes or until broccoli is fork tender.
Remove from the heat. Let cool slightly. Then tip pan slightly to blenderize until all is pureed. Serve hot with crusty multi-grain baguette.