Cream of Broccoli Soup Recipe
Just plain healthy recipe...
Creamy and delicious Cream of Broccoli Soup. Evaporated skim milk removes the fat in standard creamed soups.
1 10-ounce can chicken broth, fat removed and 1-1/4 cup water
2-1/2 cups home made chicken broth
2 cups broccoli, chopped
1 lean small onion, diced
1/2 cup canned evaporated skim milk
Pinch black pepper
1/4 cup Parmesan cheese, grated
Combined canned broth, water, broccoli and onion in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes. Remove from heat and allow to cool slightly.
Puree soup in a blender or food processor. Return to saucepan over medium heat. Slowly add milk while stirring. Add pepper and Parmesan cheese. Remove from heat. Set aside. Just before serving, reheat on medium-low for five minutes. Do not boil.
Yield: 8 servings
Serving size: 1/2 cup
Calories: 40; Total Fat: 1g; Cholesterol: 24mg; Carbohydrates: 3g; Protein: 4g; Sodium: 200mg