|1||Chicken bouillon cube|
|3 cups||Broccoli flowerets --|
|24 ounces||Evaporated skim milk|
|Light Vegetable Oil Spray|
|1½ cup||Leek -- chopped-white part|
|2 tablespoons||All-purpose Flour|
|½ teaspoon||Ground nutmeg|
|1||Garlic clove -- peeled &|
|3 tablespoons||Fresh basil -- chopped|
|Freshly ground black pepper|
Bring the water to a boil in a medium saucepan over medium heat.
Dissolve the bouillon cube in the boiling water. Add the broccoli and cook for 5 to 6 minutes, until it is bright green and fork tender.
Put the evaporated milk in a small saucepan. Warm over low heat, just until bubbles begin to form around the edge. Remove the pan from the heat.
Preheat a large, heavy saucepan over medium heat for about 1 minute.
Spray it twice with the vegetable oil. Add the leeks and saute, stirring often, for 7 to 8 minutes, until limp. Stir in the flour and cook for 1 minute. Whisk in the warm evaporated milk. Continue to cook, whisking constantly, until the flour has dissolved and the mixture is smooth.
Reduce the heat to low. Add the nutmeg, the garlic, and the broccoli, along with its cooking liquid. Simmer for 5 minutes more, taking care not to bring the soup to a boil. Remove the pan from the heat and stir in the basil and black pepper.
Fat per serving= 1½ grams Calories per serving= 211 IN THE KITCHEN WITH ROSIE by Rosie Daley Recipe By :
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