Jiminy102
<font color=blue>The TF is busy trying to tag peop
- Joined
- Sep 4, 2000
cream of broccoli soup
POINTS® | 2
Servings | 4
Preparation Time | 14 min
Cooking Time | 20 min
Ingredients
1 medium onion(s), chopped
1 medium garlic clove(s), 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
Instructions
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; the hot liquid can splatter.) Add evaporated milk and hot pepper sauce, and season with salt and pepper. Yields about 1 3/4 cups per serving.
POINTS® | 2
Servings | 4
Preparation Time | 14 min
Cooking Time | 20 min
Ingredients
1 medium onion(s), chopped
1 medium garlic clove(s), 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
Instructions
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; the hot liquid can splatter.) Add evaporated milk and hot pepper sauce, and season with salt and pepper. Yields about 1 3/4 cups per serving.
