Cream of Broccoli Soup

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

1. 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.
2. 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.
3. 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

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse