Cream of Broccoli Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3 |
tablespoons |
unsalted butter |
|
1 |
small |
yellow onion -- diced |
|
1 |
stalk |
celery -- diced |
|
3 |
cups |
low sodium vegetable broth |
|
4 |
cups |
broccoli florets -- diced |
|
3 |
tablespoons |
all-purpose flour |
|
1/4 |
teaspoon |
celery salt |
|
1/8 |
teaspoon |
pepper |
|
1/2 |
cup |
half-and-half -- fat free |
| Heat butter in saucepan. Add onion and celery and cook until softened. Add 2 tablespoons flour, salt, and pepper. Coat the vegetables. Add broccoli and broth. Heat to simmering. Cover and cook for 10 minutes. Puree soup in blender and return to clean pot. You can also use an immersion blender and blend it right in the pot. Mix remaining flour into half-and-half. Add to soup and stir until simmering and soup thickens. Don't boil. Makes 6 servings. |
| Per Serving: 126 Calories; 6g Fat (42.7% calories from fat); 8g Protein; 10g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 365mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat. |