Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Broccoli |
| ½ large | Onion -- finely chopped |
| ½ \N | Carrot -- finely chopped |
| ½ \N | Stalk celery -- finely |
| \N \N | Chopped |
| 2 teaspoons | Margarine -- not butter |
| 2 tablespoons | Flour -- unbleached |
| 2 cups | Water |
| 1 \N | Chicken bouillon cube |
| 1 cup | Evaporated skim milk -- not |
| \N \N | Cream |
| 2 tablespoons | Butter BudsAE |
| ¼ teaspoon | Kosher salt |
| ½ teaspoon | Freshly ground black pepper |
PANTRY: Could use 2 cups of fat free chicken broth. PREPARE these chopped measures: 1 cup onion, ½ cup carrot, ¼ cup celery. Wash broccoli and remove large part of the stem and discard. Chop separately the tops and stem and place in separate containers. Heat margarine over medium heat in a large saucepan. Add onion, carrot, celery and broccoli stems and simmer.When onions are translucent, add the flour. Cook together for 60 seconds; add 99% fat free chicken broth (or water and bouillon). Bring back to a simmer and add the uncooked broccoli tops; simmer again. Remove from heat and puree in blender in 2 batches. Return to pot, add buttler sprinkles, salt and pepper. Keep warm until served. Or cool then chill in the refrigerator. Serve chilled. Makes 4-½ Cups. Serves 9-10. Recipe By : Jeanne Jones, Cook It Light 22 Aug 96