WW Points: 2
1 medium onion -- chopped
1 medium garlic clove -- minced
2 pounds broccoli -- tough ends removed,
stems and florets chopped
4 cups fat-free chicken broth
= (or vegetable broth)
1 cup fat-free evaporated milk
1/2 teaspoon hot pepper sauce -- or to taste
1/4 teaspoon table salt -- or to taste
1/4 teaspoon freshly-ground black pepper -- or to taste
Put onion and garlic in a 2-quart saucepan with 1/4 cup water and simmer until onion is soft, about 10 minutes; spoon into large pot.
Add broccoli and broth to onion mixture and bring to a boil over high heat. Once boiling, turn down heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray.
Remove soup from heat and puree in pot with an immersion blender or puree in batches in a blender until smooth. (Note: Be careful not to overfill blender; the hot liquid can splatter.) Add evaporated milk and hot pepper sauce, and season with salt and pepper.
This recipe yields 4 servings; about 1 3/4 cups per serving.
117 Calories; 1g Fat (3.7% calories from fat); 20g Protein; 19g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 772mg Sodium. Exchanges: 1 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 0 Other Carbohydrates.
Source: Weight Watchers, provided by http://www.madsrecipes.com/
Incoming search terms:
- low fat cream of broccoli soup