Post by chief_cook2 on Jan 17, 2003 20:37:18 GMT -6
2 t margarine
1/2 c diced onion
10 oz frozen chopped broccoli - thawed*
1/2 t salt
1 bay leaf
1 t flour
1 c evaporated skimmed milk
1/2 c canned chicken broth
In 10-inch nonstick skillet heat margarine until bubbly and hot;
add onion and saute until translucent. Add broccoli, salt, and
bay leaf and stir to combine. Sprinkle vegetables with flour and
stir quickly to combine; cook, stirring constantly, for 1 minute.
Continuing to stir, gradually add milk; add broth and, stirring
constantly, bring just to a boil. Reduce heat and simmer,
stirring, until mixture thickens slightly. Remove and discard
bay leaf. Transfer soup to blender container and process at low
speed until smooth; if necessary, reheat (do not boil). Makes 4
Servings.
*Or use up those pieces of stems you have been saving!
Nutritional information: 99 calories, 3 g fat, 7 g protein,
13 g carbohydrates, 2 mg cholesterol, 505 mg sodium, 3g fiber
1/2 c diced onion
10 oz frozen chopped broccoli - thawed*
1/2 t salt
1 bay leaf
1 t flour
1 c evaporated skimmed milk
1/2 c canned chicken broth
In 10-inch nonstick skillet heat margarine until bubbly and hot;
add onion and saute until translucent. Add broccoli, salt, and
bay leaf and stir to combine. Sprinkle vegetables with flour and
stir quickly to combine; cook, stirring constantly, for 1 minute.
Continuing to stir, gradually add milk; add broth and, stirring
constantly, bring just to a boil. Reduce heat and simmer,
stirring, until mixture thickens slightly. Remove and discard
bay leaf. Transfer soup to blender container and process at low
speed until smooth; if necessary, reheat (do not boil). Makes 4
Servings.
*Or use up those pieces of stems you have been saving!
Nutritional information: 99 calories, 3 g fat, 7 g protein,
13 g carbohydrates, 2 mg cholesterol, 505 mg sodium, 3g fiber