| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups, *new-acq | 4 | Servings | |
INGREDIENTS
| 6 | c | Chopped broccoli |
| 2 | c | Low-salt chicken broth; defatted |
| 1 | md | Onion; chopped |
| 2 | tb | Fresh lemon juice |
| 1 | lg | Garlic clove; minced |
| Freshly ground black pepper; to taste | ||
| 1 | c | Skim milk |
| 1 | sm | Broccoli florets; optional garnish |
INSTRUCTIONS
In large saucepan, combine chopped broccoli, broth, onion, lemon juice, garlic, pepper and 1 cup water; bring to a boil. Reduce heat to medium; cook, covered, 12-15 minutes, until broccoli is tender, adding more water, 1 tablespoon at a time, if liquid begins to evaporate. Transfer broccoli mixture to food processor; puree until smooth. Return broccoli mixture to saucepan; stir in milk. Cook over low heat, stirring frequently, until hot (do not boil). Just before serving, ladle soup evenly into 4 soup bowls; garnish each portion with broccoli florets if desired. EACH SERVING (1 1/2 CUPS) PROVIDES: 1/4 Milk, 3 1/2 Vegetables, 10 Optional Calories PER SERVING: 85 Calories, (115cff) 1 g Total Fat, 0 g Saturated Fat, 1 mg Cholesterol, 95 mg Sodium, 13 g Total Carbohydrate, 4 g Dietary Fiber, 7 g Protein, 146 mg Calcium >Recipe from Weight Watchers Quick Meals MC-version from Pat Hanneman (KitPath) (C) Weight Watchers Light and Tasty Deluxe 1997 The Learning Company, Inc. Recipes Weight Watchers International, Inc., owner of the registered trademark. Recipe by: Weight Watchers Quick Meals Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 25, 1998
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