This weekend I decided to crack open Low Carb 1-2-3, a cookbook with just 3 ingredients per recipe. I picked it up a few months ago but only really started looking at the recipes on Saturday. I must say I started drooling as I leafed through the pages.
With 2 lbs. of broccoli in my fridge, I planned to make some cream of broccoli soup. But scanning Low Carb 1-2-3, I found a broccoli soup recipe that called for…basil butter!?! That sounded too tasty to pass up.
The soup is fairly simple to make, but you’ll need a food processor to make the basil butter. Trust me, it is worth it.
Oh, while Low Carb 1-2-3 only uses 3 ingredients per recipe, I strongly suggest adding 2 more ingredients for this dish – salt and pepper. It’s needed to boost the flavor. The recipe does call for salt and pepper, but they are not listed on the ingredient list.
Broccoli Soup with Basil Butter
Net Carbs: 2.56
Weight Watcher Points: 3
- 1.5 lbs. Broccoli with stalks
- 1 large bunch fresh basil
- 4 tbsp. cold butter
- salt (optional)
- black pepper (optional)
- Using veggie peeler, peel the broccoli stalks, removing the tough exterior. Cut off and toss out the woody bottom of the stalks. Cut stalks and florets into ½” pieces and transfer to medium pot.
- Remove the smallest basil leaves and reserve for garnish. Add ½ C of tightly packed basil leaves to the broccoli.
- Cover broccoli and basil with 5 cups of water. Bring water to a boil, reduce heat to medium and cover the pot. Cook until broccoli is tender, about 20 minutes.
- While broccoli is cooking, place the cold butter and ¼ C of tightly packed basil in a food processor. Process until combined.
- Scoop the butter and basil onto wax paper and roll to form a log about ½” in diameter. Refrigerate until firm.
- Once broccoli is tender, transfer it to a blender with a slotted spoon. Add 2 cups of the cooking water to the blender and reserve the rest. You’ll want to do this in batches! Blend each batch for about 2 minutes. As you blend, add in up to 2 tbsp. of the basil butter in small bits.
- When the mixture is smooth, place it in a pot. If the consistency is too thick, add in the reserved water until you reach the consistency you want.
- Add salt and pepper to taste.
- Heat the mixture gently. Ladle the hot soup into a bowl and place a thin slice of the basil butter on top along with the reserved small basil leaves. Serve immediately.