Broccoli-Potato Soup
List of Ingredients
1 tablespoon margarine
1 medium yellow onion, chopped (about 1 cup)
2 cloves garlic, minced
1 teaspoon dried dill
3 cups broccoli florets
3 cups reduced-sodium chicken broth
2 medium russet potatoes, peeled and diced (about 2 cups)
1 cup evaporated skim milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded reduced-fat Cheddar cheese, divided
Recipe
1. In a large saucepan, melt margarine over medium-high heat. Add onion. Cook, stirring, until tender, about 7 minutes.
2. Add garlic and cook, stirring, for 1 minute longer.
3. Add broccoli, broth and potatoes to saucepan; bring to boil. Reduce heat to medium-low. Simmer, partially covered, until vegetbles are tender, about 10 minutes.
4. Using a slotted spoon, place broccoli mixture in a blender or food processor. Process until smooth; return to saucepan.
5. Stir milk, salt and pepper into saucepan. Cook , stirring, until soup is heated through, about 5 minutes.
6. Add 1/4 cup cheese; stir until melted, about 1 minute. Ladle soup into individual serving bowls and sprinkle with remaining cheese.
From "Healthy Meals in Minutes", 1996
Serves: 6
Fat: 5.0 g
Calories: 164
Cholesterol: 8 mg
Sodium: 382 mg
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