You won’t miss the fat in this creamy soup
By SARA MOULTON October 2, 2012 9:35AM
In this image taken on Sept. 10, 2012, bowls of Smoky Cream of Broccoli Soup with Sharp Cheddar are shown in Concord, N.H. (AP Photo/Matthew Mead)
Updated: November 4, 2012 6:04AM
Years ago, when I was pregnant with my kids, all the advice books swore that smart moms-to-be made sure to eat broccoli three times a day.
It seemed a bit extreme to me, but I went with it. It wasn’t that hard. I’ve always loved broccoli, even if it does have an unfortunate aroma. It’s an excellent source of protein, calcium, iron, dietary fiber and many vitamins and minerals. And eating it three times a day when I was pregnant did not kill my affection for it after I gave birth.
It helps that it’s easy to cook, too. Broccoli does well steamed, roasted, grilled or sauteed. You also can boil it, of course, as long as you don’t overdo it, which not only chases away all the nutrients and turns the vegetable to mush, but also amps up that funky smell. Bottom line — broccoli is hearty and full-bodied. It can be the main actor in any meal.
Which is why broccoli is the star of this substantial stick-to-your-ribs soup for fall. To be sure, there’s some Canadian bacon in it, adding flavor, but it plays only a supporting role. Pork in all its forms, especially regular old bacon, is the darling of many chefs these days. But I don’t add it willy-nilly to every recipe, not least because of its fattiness.
Canadian bacon, by contrast, delivers that same smoky taste without a ton of calories.
And just as this soup boasts smokiness without a lot of bacon fat, it is thick and creamy without any butter, cream or flour. The trick? Pureeing the vegetables.
Sara Moulton stars in public television’s “Sara’s Weeknight Meals” and has written three cookbooks.