"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 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
How to Make It
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.
I doubled the onion, added garlic, substituted skim milk, omitted lemon juice & mace, and used a lot more salt. To thicken it, I simmered about 8 minutes after adding milk. We thought it was delicious and will make again