s BROCCOLI AND CHEESE SOUP ****
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s BROCCOLI AND CHEESE SOUP ****
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Ingredients
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Instructions *** 3-20-20 very good again *** 12-27-2010 joellyn made this on this snowy day, very good *** Processed cheese melts beautifully, giving this 30-minute broccoli and cheese soup a smooth texture and mild flavor. Other Time: 33 minutes minutes Yield: 6 servings (serving size: 1 1/3 cups) Cooking spray 1 cup chopped onion 2 garlic cloves, minced 3 cups fat-free, less-sodium chicken broth 1 (16-ounce) package broccoli florets 2 1/2 cups 2% reduced-fat milk 1/3 cup all-purpose flour 1/4 teaspoon black pepper 8 ounces light processed cheese, cubed (such as Velveeta Light) Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan. CALORIES 203 (28% from fat); FAT 6.3g (sat 4g,mono 1.8g,poly 0.4g); IRON 1.2mg; CHOLESTEROL 24mg; CALCIUM 385mg; CARBOHYDRATE 21.7g; SODIUM 897mg; PROTEIN 15.6g; FIBER 2.9g Cooking Light, JANUARY 2002 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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