Creamy Broccoli Elbow Soup with Herb Butter

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.

2. 2

   In the same pot, melt 1 tablespoon of unsalted butter over medium heat. Add the broccoli florets and sauté for 3-4 minutes until they turn bright green.

3. 3

   Pour in the low-fat milk and bring to a gentle simmer. Cook for 5-6 minutes, until the broccoli is tender.

4. 4

   Use an immersion blender to blend the soup until mostly smooth, leaving some broccoli pieces for texture. Alternatively, carefully transfer the soup to a blender and blend in batches.

5. 5

   Stir in the cooked elbow macaroni, salt, black pepper, and dried thyme. Simmer for another 2-3 minutes to heat through.

6. 6

   In a small bowl, mix the remaining 1 tablespoon of unsalted butter with the chopped fresh parsley to make herb butter.

7. 7

   Ladle the soup into bowls and top each serving with a dollop of herb butter. Serve hot and enjoy!