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Broccoli Soup

Yield 6 servings (serving size: 1 cup)
"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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.