| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups | 10 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Broccoli |
| 1/2 | Onion, finely chopped | |
| 1/2 | Carrot, finely chopped | |
| 1/2 | Stalk celery, finely chopped | |
| 2 | t | Margarine, not butter |
| 2 | T | Flour, unbleached |
| 2 | c | Water |
| 1 | Chicken bouillon cube | |
| 1 | c | Evaporated skim milk, not |
| cream | ||
| 2 | T | Butter buds |
| 1/4 | t | Kosher salt |
| 1/2 | t | Freshly ground black pepper |
INSTRUCTIONS
PANTRY: Could use 2 cups of fat free chicken broth. PREPARE these chopped measures: 1 cup onion, 1/2 cup carrot, 1/4 cup celery. Wash broccoli and remove large part of the stem and discard. Chop separately the tops and stem and place in separate containers. Heat margarine over medium heat in a large saucepan. Add onion, carrot, celery and broccoli stems and simmer. When onions are translucent, add the flour. Cook together for 60 seconds; add 99% fat free chicken broth (or water and bouillon). Bring back to a simmer and add the uncooked broccoli tops; simmer again. Remove from heat and puree in blender in 2 batches. Return to pot, add butter sprinkles, salt and pepper. Keep warm until served. Or cool then chill in the refrigerator. Serve chilled. Makes 4-1/2 Cups. Serves 9-10. Recipe by: Jeanne Jones, Cook It Light 22 Aug 96 Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 6, 1998
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