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Low Fat Broccoli Soup
1 bunch broccoli
1 onion, chopped
2 cups diced peeled potatoes
1 clove garlic, minced
1-1/2 cups vegetable stock or water
1/2 tsp dried thyme
1/4 tsp pepper
pinch nutmeg
1-1/2 cups milk
salt
Peel broccoli stems and chop coarsely. Separate florets to make 2 cups and set aside. Coarsely chop remaining florets. In saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. Bring to a boil Reduce heat, cover and simmer 10 minutes or until potatoes are very tender.
Meanwhile, steam reserved florets for 5 minutes or until tender-crisp. Set aside.
In food processor or blender, puree soup in batches until smooth. Return to pan and add milk, heating through. Do not boil. Divide broccoli florets among 5 bowls and pour soup over each.
Makes 5 servings; about 1 cup each.
Calories.....118.....Fat.....2 g....Carbs.....21 g.....Sodium.....66 mg....Fiber.....4.2 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
