Low-fat broccoli soup

Yield: 4 Servings

Measure Ingredient
2 cups Water
¾ cup Celery; chopped
1 tablespoon Olive oil
2 tablespoons Flour
¾ teaspoon Salt
⅛ teaspoon Nutmeg
1½ pounds Broccoli; stalks separated
½ cup Onion; chopped
2½ cup Water
1 tablespoon Instant chicken bouillon
⅛ teaspoon Pepper
½ cup Evaporated skim milk

1. Heat 2 cups water in a large pot til boiling 2. Add vegetables, cover, and cook till tender (about 10 min) 3. Blend vegetables with part of the cookimg water in a blender or food processor. 4. Heat olive oil in a small nonstick skillet. Add 2 T of the 2½ c water and sprinkle in the flour.

Cook and stir until smooth. 5. Add the remaining water and heat to boiling, stirring constantly. Boil and stir 1 minute. 6. Stir broccoli mixture, istant bouillon, salt, pepper, and nutmeg. Heat just until boiling. 7. Stir in the evaporated skim milk and heat through without boiling again. makes about 9 cups. Per 1 ½ cups: 86 calories; 1 mg.

cholestrol, 5 g. dietary fiber; 3 g fat; 371 mg. sodium. Source: T-Factor Diet book FROM: PATRICIA MCCOY. I saved this from *p* on 9/25/91. Judy Garnett/NC pjxg05a

Posted to MM-Recipes Digest V4 #195 by "Gary Griffin" <wanderergriff@...> on Jul 28, 1997

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