Broccoli Soup

"This appetizer soup has been adapted from a recipe in a Junior League cookbook. To make it more healthful, I substituted milk for cream and used less salt. The mace gives it wonderful flavor." -Jane Pekelder, Grand Rapids, MI


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 91
Caloriesfromfat 31 %
Fat 3.1 g
Satfat 1.8 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 6.2 g
Carbohydrate 10.8 g
Fiber 2.3 g
Cholesterol 10 mg
Iron 0.8 mg
Sodium 418 mg
Calcium 136 mg


6 cups small broccoli florets
2 cups fat-free, less-sodium chicken broth
1/4 cup chopped onion
2 cups 2% reduced-fat milk
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
2 teaspoons butter
1/2 teaspoon salt
1/8 teaspoon black pepper
Dash of ground mace


Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place half of broccoli mixture in a blender; process until smooth. Pour broccoli mixture into a bowl. Repeat procedure with remaining broccoli mixture. Return pureed mixture to pan.

Combine milk and flour, stirring with a whisk until well blended; add to broccoli mixture. Cook over medium heat 3 minutes or until mixture begins to thicken, stirring frequently. Add lemon juice, butter, salt, pepper, and mace, stirring until butter melts.

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note