INGREDIENTS

INSTRUCTIONS

In a large saucepan, combine broccoli, potato, celery, chicken broth,
bay leaf, and salt (original recipe called for water and chicken
bouillon cube). Cover and bring to a boil Reduce heat and simmer for
30 minutes. Remove bay leaf; transfer mixture to blender or food
processor fitted with a metal blade. Add nutmeg, white pepper and
thyme; process until smooth. To served chilled or to store for later
use, pour into bowl and refrigerate. To serve hot, return to
saucepan; heat to simmering point. Ladle into soup bowls. Sprinkle
lightly with paprika.
Makes 4 (1 cup) servings.
Nutritional Analysis according to MC as follows: Calories 128; Total
Fat 0.5 (2.9% Calories from Fat); Cholesterol 1mg; Carbohydrate
25.5g; Dietary Fibre 4.7g; Protein 14.3g WW Points based on the MC
Analysis is 2 Points. Food Exchanges based on MC Analysis is 1
Starch; 1 Lean Meat; 1 Vegetable
Typed into MC and WW Points added (6/13/99) by hdeacey@sympatico.ca
NOTES : This book was published in co-operation with Canadian Diabetes
Association in 1992. This soup is also good chunky. If you prefer it
chunky, just chop the vegetables a little finer than you need to when
you're planning to puree them for a smoother soup. For a pale
cream-coloured soup, use cauliflower instead of broccoli. I include
1/2 cup of evaporated skim milk and 1/2 teaspoon thyme which the
original recipe did not call for the original called for 3 cups water
and 1 chicken bouillon cube/packet. Each serving of 1 cup for
original is 1 Fruit & Vegetable choice, 52 calories, 10g
carbohydrate, 3g protein.
Recipe by: Light & Easy Choices & Desserts Kay Spicer with CDA
Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on
Jun 13, 1999, converted by MM_Buster v2.0l.

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