Chock Full Of Broccoli Soup

Name: Chock Full Of Broccoli Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Japanese
Ingredients: ¼ tsp Black Peppercorns (1/4 teaspoon freshly ground black pepper); 2 ½ lb Broccoli Florets (2 1/2 pounds to 3 broccoli (2 bunches)); 4 cup Chicken Broth (4 cups to 5 low-sodium chicken broth); 1 tbsp Extra Virgin Olive Oil (1 tablespoon extra virgin olive oil); 2 tsp Garlic (2 teaspoons minced garlic); 2 tbsp Miso (2 tablespoons sweet or mellow white miso); 2 cup Yellow Onion (2 cups chopped onion); 1 tsp Table Salt (1 teaspoon salt); ½ lb Silken Tofu (3/4 cup lite silken tofu (about ½ pound), preferably Nasoya); 1 tsp Tarragon (1 teaspoon to 2 chopped fresh tarragon, optional) — optional

50 minJapanese

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Separate broccoli florets from stems.
2Cut florets into bite-sized pieces; trim and peel stems, and cut into bite-sized pieces.
3Place soup pot over medium heat and add oil; when hot, add onions and broccoli stems, and stir well to coat with oil. Reduce heat to low and cook, covered, for 8 to 10 minutes, or until onions are translucent and tender. Uncover, add garlic, blend well, and cook 1 minute longer.
4Add florets and chicken broth; bring to boil over high heat. Reduce heat to low and simmer, covered, for 10 to 15 minutes, or until broccoli is tender.
5Remove from heat and whisk in miso; allow to cool 5 minutes.Puree half the soup in several batches in blender, adding some tofu with each batch. Return pureed soup to the pot; stir well to blend. Thin with additional chicken broth, if desired.
6Add salt, pepper, and tarragon, if using.
7Serve immediately.