Low-fat broccoli soup
4 Servings
Ingredients
| Quantity | 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 |
Directions
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