| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Broccoli |
| 1/2 |
lg |
Onion; finely chopped |
| 1/2 |
|
Carrot; finely chopped |
| 1/2 |
|
Stalk celery; finely chopped |
| 2 |
ts |
Margarine; not butter |
| 2 |
tb |
Flour; unbleached |
| 2 |
c |
Water |
| 1 |
|
Chicken bouillon cube |
| 1 |
c |
Evaporated skim milk; not cream |
| 2 |
tb |
Butter buds |
| 1/4 |
ts |
Kosher salt |
| 1/2 |
ts |
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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