Wednesday, December 1, 2010

Broccoli Soup

Serves: 5

A lower-fat version of your favorite creamy broccoli soup.

2 tablespoons margarine
1/2 cup chopped onion
3/4 cup chopped celery
2 (10 oz.) packages frozen broccoli, thawed enough to separate
2 cups fat-free chicken broth
1 cup nonfat milk
1/2 lb. processed reduced-fat cheese (Velveeta), cubed
salt and pepper to taste

1. In medium saucepan, heat the margarine. Add onion, celery and cook until wilted.
2. Add broccoli and broth. Quickly bring to a boil. Cover and simmer until broccoli is tender, about 5 minutes.
3.Puree in blender (will need to do in two batches).
4. In the saucepan, stir together the broccoli puree, milk and cheese. Add salt and pepper to taste, and then heat. If the soup is thicker than you like, add more broth or milk and re-season.

Calories: 230.5
Fat: 10.9 g
Carbohydrates: 16.6 g
Protein: 18.7 g

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