Prevention's Broccoli Soup Recipe

Dec 26, 2008

1 tablespoon butter or margarine 1 onion, chopped 1 small bunch broccoli, coarsely chopped 1 can (14½ ounces) chicken or vegetable broth 1 bay leaf

¼ cup 1 percent milk 1 tablespoon unbleached or all-purpose flour 3/4 cup fat-free evaporated milk 1/8 teaspoon ground nutmeg ¼ cup grated Parmesan cheese (optional)

1. Warm butter in a large saucepan over medium heat. Add onion, and cook 5 minutes, or until tender. Set aside 6 to 8 broccoli florets. Add broth, bay leaf, and remaining broccoli to the saucepan. Heat to boiling. Cover, reduce heat to low, and simmer 10 minutes. Remove from heat. Cool slightly, and remove and discard bay leaf. Puree soup in a blender or food processor. Return to the pan. 

2. In a small bowl, combine 1 percent milk and flour. Stir into soup along with evaporated milk and nutmeg. Cook over medium heat, stirring, until soup simmers and thickens. Add reserved broccoli florets. Cook 2 minutes. Serve sprinkled with cheese, if using. 

Makes 4 Servings 

Per Serving: 117 cal, 7 g pro, 14 g carb, 4 g fat, 10 mg chol, 534 mg sodium, 2 g fiber

Diet Exchanges: ½ milk, 1 vegetable, 0 fruit, 0 bread, 0 meat, ½ fat

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