Chicken broth, non-fat milk, and pureed broccoli form the base for this roux-thickened soup with blanched broccoli florets.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
85 Calories
Recipe Instructions
Step 1
In a food processor puree 1 cup steamed broccoli, garlic, and 1/4 cup chicken broth.
Step 2
In a large saucepan over medium heat, melt the margarine. Add the flour, and stir until mixture thickens and starts to brown.
Step 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.
Ingredients
¼ cup all-purpose flour
2 tablespoons margarine
1 clove garlic, minced
salt and pepper to taste
3 cups skim milk
2 ½ cups fresh chopped broccoli, steamed and divided
