This entry was posted on Friday, February 1st, 2008 at 4:13 pm and is filed under Healthy Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
A lower-fat version of your favorite creamy broccoli soup.
INGREDIENTS
- 2 tablespoons margarine
- 1/2 cup chopped onion
- 3/4 cup chopped celery
- 2 (10 oz.) packages frozen broccoli, thawed enough to separate
- 2 cups fat-free chicken broth
- 1 cup nonfat milk
- 1/2 lb. processed reduced-fat cheese (Velveeta), cubed
- salt and pepper to taste
DIRECTIONS
- In medium saucepan, heat the margarine. Add onion, celery and cook until wilted
- Add broccoli and broth. Quickly bring to a boil. Cover and simmer until broccoli is tender, about 5 minutes
- Puree in blender (will need to do in two batches)
- In the saucepan, stir together the broccoli puree, milk and cheese. Add salt and pepper to taste, and then heat. If the soup is thicker than you like, add more broth or milk and re-season
NUTRITION INFO
Calories: 230.5
Fat: 10.9 g
Carbohydrates: 16.6 g
Protein: 18.7 g
Serves: 5
