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Bangkok Broccoli Bisque
2 Tbsp sesame oil
2 Tbsp minced green onion
1 large clove garlic, minced
1 pound broccoli florets
2 cans ( 14.5 ounces each) chicken or vegetable broth
1 can ( 14 ounces) unsweetened coconut milk
3 ounces cream cheese, cubed, at room temperature
1/4 cup chopped cilantro
1/4 tsp crushed red pepper
garnish- minced red bell pepper
Heat the oil in a large pan. Add the onion, garlic, and broccoli; saute
3 minutes. Add 1 can of the broth. Bring to a boil, lower the heat and
cover. Cook 5 minutes more or till the florets are very tender. Place
the soup in a blender container along with the coconut milk, cream
cheese, cilantro and pepper. Blend till smooth. Return to the pot. Add
the remaining broth. Heat through. Garnish each serving with bell
pepper. Serves 4.
   
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