Post by chief_cook2 on Apr 8, 2006 10:56:26 GMT -6
Cheesy Broccoli Soup
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat free, less sodium chicken broth
1 pkg. (16 oz.) frozen broccoli florets, thawed and drained
2-1/2 cups 2% reduced fat milk
1/3 cup all purpose flour
1/4 tsp. ground black pepper
8 oz. light Velveeta cheese, cubed
Heat a large nonstick sauce pan coated with cooking spray over medium high heat. Add onion and garlic;
sauté 3 minutes or until tender. Add broth and broccoli.
Bring broccoli mixture to a boil over medium high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture.
Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese,
stirring until cheese melts.
Place 1/3 of the soup in a blender or food processor, and process until smooth. Return pureed soup
mixture to pan.
Yield: 6 servings (serving size: 1-1/3 cups).
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat free, less sodium chicken broth
1 pkg. (16 oz.) frozen broccoli florets, thawed and drained
2-1/2 cups 2% reduced fat milk
1/3 cup all purpose flour
1/4 tsp. ground black pepper
8 oz. light Velveeta cheese, cubed
Heat a large nonstick sauce pan coated with cooking spray over medium high heat. Add onion and garlic;
sauté 3 minutes or until tender. Add broth and broccoli.
Bring broccoli mixture to a boil over medium high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture.
Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese,
stirring until cheese melts.
Place 1/3 of the soup in a blender or food processor, and process until smooth. Return pureed soup
mixture to pan.
Yield: 6 servings (serving size: 1-1/3 cups).