Broccoli Soup

recipe
"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

Yield:

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

Ingredients

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

Preparation

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.

Note:

January 2005
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