| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Mc, Soups & ste, Vegetable | 4 | Servings | |
INGREDIENTS
| 6 | c | Raw broccoli, including |
| florets & | ||
| 3 | c | Defatted, reduced-sodium |
| chicken broth | ||
| 2 | c | Evaporated skim milk |
| 1/4 | c | Cornstarch |
| 1/2 | t | Dried tarragon |
| 4 | t | Low-sodium chicken bouillon |
| Freshly ground pepper to | ||
| taste | ||
| Brown rice, cooked |
INSTRUCTIONS
In large saucepan, combine broc and 1C of broth. Bring to boil. Reduce heat, cover and simmer 8-10M or until broc is tender. Transfer broc and broth to food processor and blend until almost smooth. Return mixture to pot. Stir together 1/4C of milk and cornstarch until smooth. Stir into broc mixture. Add remaining milk and broth. Cook and stir until thick and bubbly. Add tarragon, chicken bouillon and pepper. Cook two more minutes. I added a LOT of cooked brown rice to this because I'm not a consomme type. I like to chew. Recipe by: Marge Teilhaber, 75464,2772 Posted to MasterCook Digest V1 #215 by kmeade@IDS2.IDSONLINE.COM (The Meades) on Feb 23, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 95
Calories From Fat: 15
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 671.3mg
Potassium: 535.4mg
Carbohydrates: 13.9g
Fiber: <1g
Sugar: <1g
Protein: 7.5g