Broccoli-cauliflower soup

8 servings

Ingredients

Quantity Ingredient
¾ pounds Fresh chopped broccoli
¾ pounds Fresh chopped cauliflower
⅓ cup Chopped onion
1½ cup Bouillon
¼ teaspoon Ground mace
3 cups Skim milk
1 tablespoon Cornstarch
½ teaspoon Salt
⅛ teaspoon Pepper
⅓ cup Shredded Swiss cheese

Directions

Cook broccoli, cauliflower, and onion in the bouillon until tender. Pour half the vegetables, along with half the bouillon, into a blender and blend until smooth. Remove, and blend the remaining vegetable mixture, along with the mace. Return all of blended mixture to pan.

Blend ½ c of milk (⅙ total) with cornstarch and add to vegetables. Add remaining milk, salt, and pepper, and cook until thick and hot, stirring occasionally. Blend in cheese and stir until melted. (71 calories per serv)

Makes 8 servings

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