Broccoli soup with scallops

Everyone will love this gourmet soup, which offers a creative take on traditional broccoli soup with the addition of perfectly cooked scallops. 

Ingredients (serves 6)

• 150ml olive oil
• 2 onions, finely chopped
• 2 cloves garlic, finely chopped
• 2 (200g) sebago potatoes, cut into 3cm pieces
• 3 heads (1kg) broccoli, trimmed into 3cm florets
• 1/2 cup (125ml) pouring cream
• 1/2 cup coarsely chopped flat-leaf parsley
• 18 scallops, without roe
• Chervil or flat-leaf parsley leaves, to serve

 

Method

1. Heat 2 tbs oil in a heavy-based saucepan over low-medium heat and cook onions, garlic and 2 tsp salt for 5 minutes. Add potatoes and 5 cups water and bring to the boil. Add broccoli and simmer for 10 minutes or until just tender. Cool slightly then blend, in 3 batches, in a food processor until smooth. Return soup to pan. Stir in cream and season to taste with pepper. When ready to serve, gently reheat over medium heat.
2. Meanwhile, process parsley and 100ml oil in a food processor until smooth, then strain through a fine sieve.
3. Heat remaining oil in a frying pan over high heat and cook scallops for 30 seconds each side or until just tender. Serve soup topped with scallops and chervil leaves, drizzled with parsley oil.

Turkey and Broccoli Manicotti

INGREDIENTS

 

8        uncooked manicotti pasta shells

3/4     lb lean (at least 90%) ground turkey

1         medium onion, chopped (1/2 cup)

1/2      teaspoon garlic salt

1         container Yoplait® Greek Fat Free plain yogurt

1 1/2   cups Green Giant® Valley Fresh Steamers™ frozen chopped broccoli, thawed and drained

1 1/2   cups shredded mozzarella cheese (6 oz)

1         teaspoon Italian seasoning

1         jar (14 oz) tomato pasta sauce 

 

DIRECTIONS

 

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2 Cook pasta shells as directed on box. Rinse with cool water; drain well. 3 In 10-inch nonstick skillet, cook turkey, onion and garlic salt over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Stir in yogurt, broccoli, 1/2 cup of the cheese and the Italian seasoning. 4 Spread 1/2 cup pasta sauce in baking dish. Spoon turkey mixture into shells; arrange in baking dish. Spoon remaining pasta sauce over shells. Cover with foil. Bake uncovered about 25 minutes or until hot and bubbly. Sprinkle with remaining 1 cup cheese. Bake about 5 minutes longer or until cheese is melted.

Be careful to not overcook the manicotti, which will make it tear when filling.

To complete the meal, serve it with a tossed green salad with Italian dressing, crusty bread, and low-fat ice cream for dessert.