Ingredients
- 1 medium onion, chopped
- 1 medium garlic clove, minced
- 2 pound broccoli, tough ends removed, stems and florets chopped
- 4 cup chicken broth, or vegetable broth
- 1 cup fat-free evaporated milk
- 1/4 tsp hot pepper sauce
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
Directions
- 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 batches in a blender until smooth.
(Note: Be careful not to overfill blender to prevent the hot liquid from
splattering.) Add evaporated milk and hot pepper sauce, and season with salt
and pepper. Yields about 1 3/4 cups per serving.
Serves | 4
POINTS per serving | 2
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