Diabetes soup: Broccoli Fennel Velvet Soup – Diabetes Recipes

Diabetes soup: Broccoli Fennel Velvet Soup – Diabetes Recipes.

Diabetes Soup: Broccoli Fennel Velvet Soup
Broccoli Fennel Velvet Soup

The texture of this soup should be as smooth and luxurious as velvet. I sampled a version of this at L’Ecole, a restaurant staffed by the students of the French Culinary Institute in New York City. They served this together with a cauliflower soup ladled into the bowl side by side. You can make a similarly dramatic presentation using the Red Pepper Bisque.

  • 2½ cups chicken or vegetable broth
  • 1 cup water
  • 3 cups broccoli florets
  • 2 cups chopped fennel
  • ½ cup sliced leek (white and light green parts)
  • 2 tablespoons lightly packed fennel fronds
  • ½ teaspoon dried tarragon
  • ¼ teaspoon ground black pepper
  • Salt to taste
  • ¼ to ½ cup milk or additional broth (optional)
1 In a 2-quart saucepan, bring the broth and water to a boil. Add the broccoli, fennel, leek, fennel fronds, tarragon, and pepper; return to a boil. Reduce heat and simmer, uncovered, 40 minutes or until vegetables are very soft.
2 Pour the soup into a blender or food processor fitted with a steel blade. Cover and process until smooth. Season with salt, adding enough milk or additional broth to make a soup that is very thick but still pours easily into a bowl—or to desired consistency.
  • Diabetic Exchanges: 1½ vegetable; ¾ fat
  • REDUCED PROTEIN: Use broth instead of milk.
  • Diabetic Exchanges: 1½ vegetable; ½ fat
  • REDUCED SODIUM: Use low-sodium broth.
  • Diabetic Exchanges: ¼ lean meat; 1½ vegetable; ¼ fat

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