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Low-Fat Broccoli Soup
| Ingredients | |||
| 2 | cup | water | |
| 3/4 | cup | celery, chopped | |
| 1 | tablespoon | olive oil | |
| 2 | tablespoon | flour | |
| 3/4 | teaspoon | salt | |
| 1/8 | teaspoon | nutmeg | |
| 1 1/2 | pound | broccoli, stalks separated | |
| 1/2 | cup | onion, chopped | |
| 2 1/2 | cup | water | |
| 1 | tablespoon | instant chicken bouillon | |
| 1/8 | teaspoon | pepper | |
| 1/2 | cup | milk, evaporated skim | |
Directions: | |||
| Heat 2 cups water in a large pot til boiling. Add vegetables, cover, and cook till tender (about 10 minutes). Blend vegetables with part of the cookimg water in a blender or food processor. Heat olive oil in a small nonstick skillet. Add 2 tb. of the 2 1/2 c water and sprinkle in the flour. Cook and stir until smooth. Add the remaining water and heat to boiling, stirring constantly. Boil and stir 1 minute. Stir broccoli mixture, instant bouillon, salt, pepper, and nutmeg. Heat just until boiling. Stir in the evaporated skim milk and heat through without boiling again. Makes about 9 cups. Per 1 1/2 cups: 86 calories; 1 mg. cholestrol, 5 g. dietary fiber; 3 g fat; 371 mg. sodium. | |||
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