| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Low-cal, Soups, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | c | Water |
| 3/4 | c | Celery, chopped |
| 1 | T | Olive oil |
| 2 | T | Flour |
| 3/4 | t | Salt |
| 1/8 | t | Nutmeg |
| 1 1/2 | lb | Broccoli, stalks separated |
| 1/2 | c | Onion, chopped |
| 2 1/2 | c | Water |
| 1 | T | Instant chicken bouillon |
| 1/8 | t | Pepper |
| 1/2 | c | Evaporated skim milk |
INSTRUCTIONS
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 2 1/2 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 1/2 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@worldnet.att.net> on Jul 28, 1997
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