Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

"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

Recipe by Cooking Light January 2005

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

91 calories; calories from fat 31%; fat 3.1g; saturated fat 1.8g; mono fat 0.8g; poly fat 0.2g; protein 6.2g; carbohydrates 10.8g; fiber 2.3g; cholesterol 10mg; iron 0.8mg; sodium 418mg; calcium 136mg.
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