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Broccoli Cream Soup (9.5 PTS)

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 Celery - finely chopped

  2. 1/4 Onions - finely chopped

  3. 1/4 Reduced-calorie margarine

  4. 3 Flour

  5. 1/4 Salt

  6. 1/4 Pepper

  7. 1 1/2 Fat-free chicken broth

  8. 1 1/2 Skim milk

  9. 2 Broccoli - Chopped

  10. 2 Lemon juice

  11. Garlic powder

Instructions Jump to Ingredients ↑

  1. Saute celery and onions in butter until tender. Stir in flour, salt and pepper. Cook stirring constantly, for 1 minute, or until smooth and bubbly. Gradually sir in chicken broth and milk until slightly thickened. Stir in broccoli, lemon juice and garlic powder to taste. Serves 4 Kathy Krug, Macedonia, Ohio Per serving: 478.1 cals; 6.9g total fat; 1.2g sat fat; 2mg chol; 90.8g carb; 4.9g fiber; 19g protein; 536mg sodium Formatted by Dee(Lively50@aol.com) using NoteTab Light WW Pointed & adapted by Mary [mnmpoms@ponyexpress.net]10/15/00 Broccoli needs to be cooked until quite soft.

  2. It may also be put in a food processor to reduce to a mushy consistency and then placed in soup.

  3. Kathy writes: I've searched a very long time for a good Broccoli Cream Soup recipe. When I found this one, I knew I'd found it.

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