Cream of Broccoli Soup 4
Yield
4 servingsPrep
10 minCook
40 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
broccoli florets
|
*
|
| 1 | quart |
water
|
*
|
| 1 | medium |
onions
chopped |
|
| ½ | each |
sweet red bell peppers
chopped |
|
| 4 | each |
celery stalks
chopped |
|
| 1 | pint |
milk
|
*
|
| 1 | tablespoon |
chicken broth
or 2 chicken bouillon cubes |
|
| 2 | tablespoons |
creole seasoning
|
* |
| ½ | cup |
roux
blonde |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
broccoli florets
|
*
|
| 0.9 | l |
water
|
*
|
| 1 | medium |
onions
chopped |
|
| 0.5 | each |
sweet red bell peppers
chopped |
|
| 4 | each |
celery stalks
chopped |
|
| 473 | ml |
milk
|
*
|
| 15 | ml |
chicken broth
or 2 chicken bouillon cubes |
|
| 3E+1 | ml |
creole seasoning
|
* |
| 118 | ml |
roux
blonde |
* |
Directions
Chop broccoli, and put in stockpot with water; boil for 20 minutes.
Add onion, bell pepper, and celery; cook for 20 minutes or until tender.
Add milk, chicken servings.
