"Low-Fat Broccoli Soup"
| Ingredients | | | 2 | cup | water | | | 3/4 | cup | celery, chopped | | | 1 | tablespoon | olive oil | | | 2 | tablespoon | flour | | | 3/4 | teaspoon | salt | | | 1/8 | teaspoon | nutmeg | | | 1 1/2 | pound | broccoli, stalks separated | | | 1/2 | cup | onion, chopped | | | 2 1/2 | cup | water | | | 1 | tablespoon | instant chicken bouillon | | | 1/8 | teaspoon | pepper | | | 1/2 | cup | milk, evaporated skim | | | | | |
Directions:
| Heat 2 cups water in a large pot til boiling. Add vegetables, cover, and cook till tender (about 10 minutes). Blend vegetables with part of the cookimg water in a blender or food processor. Heat olive oil in a small nonstick skillet. Add 2 tb. of the 2 1/2 c water and sprinkle in the flour. Cook and stir until smooth. Add the remaining water and heat to boiling, stirring constantly. Boil and stir 1 minute. Stir broccoli mixture, instant bouillon, salt, pepper, and nutmeg. Heat just until boiling. Stir in the evaporated skim milk and heat through without boiling again.
Makes about 9 cups.
Per 1 1/2 cups: 86 calories; 1 mg. cholestrol, 5 g. dietary fiber; 3 g fat; 371 mg. sodium.
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