Go Back
Print

Broccoli Soup

Servings 6
Calories 28 kcal
Author Cooking Light JANUARY 2005

Ingredients

  • small broccoli florets
  • 2 cups fat-free less-sodium chicken broth
  • 1/4 cup chopped onion
  • 2 % reduced-fat milk
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • dash ground mace

Instructions

  1. Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place half of broccoli mixture in a blender; process until smooth. Pour broccoli mixture into a bowl. Repeat procedure with remaining broccoli mixture. Return pureed mixture to pan.
  2. Combine milk and flour, stirring with a whisk until well blended; add to broccoli mixture. Cook over medium heat 3 minutes or until mixture begins to thicken, stirring frequently. Add lemon juice, butter, salt, pepper, and mace, stirring until butter melts.