ccmandel
03-01-2001, 03:57 AM
This tastes like it has been made with real cream!!! You can use anywhere from 4 cups to 6 cups of broccoli. I made it with 4.
* Exported from MasterCook *
Cream of Broccoli Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup celey -- finely chopped
1/2 cup onion -- finely chopped
1/4 cup light butter
6 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups fat free chicken broth
3 cups 1% low-fat milk
4 cups broccoli
1 tablespoon lemon juice
2 cloves garlic
2 tablespoons sherry
3 tablespoons fat free half-and-half
Directions: (oops forgot these)
1. Saute celery , garlic cloves (minced), and onion until tender. Stir in flour, salt and pepper.
2. Cooking stirring constantly, for 1 minute or until smooth and bubbly. Gradually stir in chicken broth and milk until slightly thickened.
3. Stir in broccoli, lemon juice to taste. Cook for 10 minutes or until thickened nicely.
4. Remove half of broccoli with some of soup and puree in blender or food processor. Add back to soup pot. Add sherry and half and half.
Source:
adapted from recipe on Kitchenlink web site: Nancy, San Fran
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 113 Calories; 4g Fat (33.0% calories from fat); 6g Protein; 13g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 399mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat.
NOTES : WW points per cup = 2
[This message has been edited by ccmandel (edited 03-02-2001).]
* Exported from MasterCook *
Cream of Broccoli Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup celey -- finely chopped
1/2 cup onion -- finely chopped
1/4 cup light butter
6 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups fat free chicken broth
3 cups 1% low-fat milk
4 cups broccoli
1 tablespoon lemon juice
2 cloves garlic
2 tablespoons sherry
3 tablespoons fat free half-and-half
Directions: (oops forgot these)
1. Saute celery , garlic cloves (minced), and onion until tender. Stir in flour, salt and pepper.
2. Cooking stirring constantly, for 1 minute or until smooth and bubbly. Gradually stir in chicken broth and milk until slightly thickened.
3. Stir in broccoli, lemon juice to taste. Cook for 10 minutes or until thickened nicely.
4. Remove half of broccoli with some of soup and puree in blender or food processor. Add back to soup pot. Add sherry and half and half.
Source:
adapted from recipe on Kitchenlink web site: Nancy, San Fran
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 113 Calories; 4g Fat (33.0% calories from fat); 6g Protein; 13g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 399mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat.
NOTES : WW points per cup = 2
[This message has been edited by ccmandel (edited 03-02-2001).]