Yield: 4 Servings
|6 cups||Chopped broccoli|
|2 cups||Low-salt chicken broth; defatted|
|1 medium||Onion; chopped|
|2 tablespoons||Fresh lemon juice|
|1 large||Garlic clove; minced|
|Freshly ground black pepper; to taste|
|1 cup||Skim milk|
|1 small||Broccoli florets; optional garnish|
In large saucepan, combine chopped broccoli, broth, onion, lemon juice, garlic, pepper and 1 cup water; bring to a boil. Reduce heat to medium; cook, covered, 12-15 minutes, until broccoli is tender, adding more water, 1 tablespoon at a time, if liquid begins to evaporate.
Transfer broccoli mixture to food processor; puree until smooth. Return broccoli mixture to saucepan; stir in milk. Cook over low heat, stirring frequently, until hot (do not boil).
Just before serving, ladle soup evenly into 4 soup bowls; garnish each portion with broccoli florets if desired.
EACH SERVING (1½ CUPS) PROVIDES: ¼ Milk, 3 ½ Vegetables, 10 Optional Calories
PER SERVING: 85 Calories, (115cff) 1 g Total Fat, 0 g Saturated Fat, 1 mg Cholesterol, 95 mg Sodium, 13 g Total Carbohydrate, 4 g Dietary Fiber, 7 g Protein, 146 mg Calcium
>Recipe from Weight Watchers Quick Meals MC-version from Pat Hanneman (KitPath)
(C) Weight Watchers Light and Tasty Deluxe 1997 The Learning Company, Inc.
Recipes Weight Watchers International, Inc., owner of the registered trademark.
Recipe by: Weight Watchers Quick Meals Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 25, 1998