Soup: 3 pt. Cream of Broccoli Soup
Source of Recipe
WW Quick Start Plus Program Cookbook (internet)
Recipe Introduction
notes listed are from original poster to website
List of Ingredients
2 teaspoons reduced-calorie margarine
1/2 cup onion diced
1 package frozen chopped broccoli thawed
1/2 teaspoon salt
1 bay leaf
1 teaspoon flour
1 cup evaporated skim milk
1/2 cup chicken broth cannedRecipe
In 10-inch nonstick skillet, heat margarine until bubbly and hot; add onion and saute until translucent. Add broccoli, salt, and bay leaf and stir to combine. Sprinkle vegetables with flour and stir quickly to combine. Cook, stirring constantly for one minute. Continuing to stir, gradually add milk; add broth and stirring constatnly, bring just to a boil Reduce heat and simmer, stirring , until mixture thickens slightly. Remove and discard bay leaf. Transfer soup to blender container and process at low speed until smooth; If necessary, reheat, but do not boil. Serves 4.
Each serving contains 104 calories, 8 g. protein, 2 g. fat, 14 g. carbohydrate, 238 mg. calcium, 480 mg. sodium, 3 mg, cholestrol, 2.6 g fiber
My Notes: I use 1% regular milk instead of carnation, and 1 OXO in 1/2 cup water for the chicken broth. I also do not process in blender - I like it chunky. According to my calculations, with my substitutions, a serving equals 3 points.
Shared by Debbie Leger, cdn_bushman@email.msn.com
Posted to MM-Recipes Digest V4 #7 by Deb Leger on Sep 4, 2000.
ÑÑÑÑÑ
Per serving: 97 Calories; 2g Fat (15% calories from fat); 9g Protein; 13g Carbohydrate; 3mg Cholesterol; 576mg Sodium
Food Exchanges: 1 Vegetable; 1/2 Non-Fat Milk
_____
|
Â
Â
Â
|
member logon
