Welcome Fellow Food Enthusiasts

Sunday, November 15, 2009

Saturday at Cindy's

Low-Fat Broccoli Cream Soup


2 cups chopped fresh or frozen broccoli
1\2 cup chopped onion
2 stalks celery, chopped
1 can reduced-sodium chicken broth
2 tablespoons cornstarch
1 can fat-free evaporated milk

How To:

In a saucepan, combine broccoli, onion, celery and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan.

In a small bowl, whisk cornstarch and 3 tablespoons of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes.

In a sauce

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