| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Low-cal, Soups, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 3/4 |
c |
Celery, chopped |
| 1 |
T |
Olive oil |
| 2 |
T |
Flour |
| 3/4 |
t |
Salt |
| 1/8 |
t |
Nutmeg |
| 1 1/2 |
lb |
Broccoli, stalks separated |
| 1/2 |
c |
Onion, chopped |
| 2 1/2 |
c |
Water |
| 1 |
T |
Instant chicken bouillon |
| 1/8 |
t |
Pepper |
| 1/2 |
c |
Evaporated skim milk |
INSTRUCTIONS
Heat 2 cups water in a large pot til boiling 2. Add vegetables, cover,
and cook till tender (about 10 min) 3. Blend vegetables with part of
the cookimg water in a blender or food processor. 4. Heat olive oil in
a small nonstick skillet. Add 2 T of the 2 1/2 c water and sprinkle in
the flour. Cook and stir until smooth. 5. Add the remaining water
and heat to boiling, stirring constantly. Boil and stir 1 minute. 6.
Stir broccoli mixture, istant bouillon, salt, pepper, and nutmeg. Heat
just until boiling. 7. Stir in the evaporated skim milk and heat
through without boiling again. makes about 9 cups. Per 1 1/2 cups: 86
calories; 1 mg. cholestrol, 5 g. dietary fiber; 3 g fat; 371 mg.
sodium. Source: T-Factor Diet book FROM: PATRICIA MCCOY. I saved this
from p on 9/25/91. Judy Garnett/NC pjxg05a Posted to MM-Recipes Digest
V4 #195 by "Gary Griffin" <wanderergriff@worldnet.att.net> on Jul 28,
1997
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