This is a really good light soup, although I wish it had been just a bit thicker. I think the addition of half-and-half would help with that the next time I make it. There will be a next time!
Source:http://maryanna-bishop.blogspot.com
Ingredients:
Cooking spray(I used olive oil)
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth ( I used homemade)
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)
Directions:
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.Use an immersion blender to process soup to the desired thickness. You can also put 1/3 of mixture at a time into a blender or food processor.
Yield: 6 servings (serving size: 1 1/3 cups)Nutritional Info (per serving): 203 calories; 6.3g fat; 1.2mg iron; 24mg cholesterol; 385mg calcium; 21.7g carbohydrate; 897mg sodium; 15.6g protein; 2.9g fiber
Subscribe to:
Post Comments (Atom)
Sounds good. Another thing you could try is cooking cubed potatoes in the broth and pureeing them to thicken the soup. I've had good success with that in some soups.
ReplyDelete