| 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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