Cream of Broccoli Soup IV recipe

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Ingredients

2 ½ cups fresh chopped broccoli, steamed and divided
1 clove garlic, minced
1 ¼ cups chicken broth, divided
2 tablespoons margarine
¼ cup all-purpose flour
3 cups skim milk
salt and pepper to taste

Nutrition Info

85 calories
carbohydrate: 9.7 g
cholesterol: 1.8 mg
fat: 3.1 g
fiber: 0.8 g
protein: 5.1 g
saturatedFat: 0.6 g
servingSize: -
sodium: 198.1 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a food processor puree 1 cup steamed broccoli, garlic, and 1/4 cup chicken broth.

  2. In a large saucepan over medium heat, melt the margarine. Add the flour, and stir until mixture thickens and starts to brown.

  3. Slowly add remaining 1 cup chicken broth and milk, stirring often. Allow mixture to thicken, about 5 minutes. Then add the puree mixture and the remaining 1 1/2 cups steamed broccoli. Heat through, and allow to thicken for about 5 minutes. Season with salt and pepper.

Recipe Yield

8 servings

Recipe Note

This soup is made with skim milk, but no one will know if you don't tell them. It is thick and creamy!

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