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

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 31%
  • Fat: 3.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.2g
  • Carbohydrate: 10.8g
  • Fiber: 2.3g
  • Cholesterol: 10mg
  • Iron: 0.8mg
  • Sodium: 418mg
  • Calcium: 136mg

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

  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.
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