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      Title: Low-Fat Broccoli Soup
 Categories: Low-cal, Soups, Vegetables
      Yield: 4 Servings

      2 c  Water
    3/4 c  Celery; chopped
      1 tb Olive oil
      2 tb Flour
    3/4 ts Salt
    1/8 ts Nutmeg
  1 1/2 lb Broccoli; stalks separated
    1/2 c  Onion; chopped
  2 1/2 c  Water
      1 tb Instant chicken bouillon
    1/8 ts Pepper
    1/2 c  Evaporated skim milk

  Heat 2 cups water in a large pot until boiling.

  Add vegetables, cover, and cook until tender, about 10 minutes.

  Blend vegetables with part of the cooking water in a blender or
  food processor.

  Heat olive oil in a small nonstick skillet. Add 2 tb of the
  2-1/2 cups water and sprinkle in the flour. Cook and stir until
  smooth.

  Add the remaining water and heat to boiling, stirring constantly.
  Boil and stir 1 minute.

  Stir broccoli mixture, instant bouillon, salt, pepper, and nutmeg.
  Heat just until boiling.

  Stir in the evaporated skim milk and heat through without boiling
  again.

  Yield: 9 Cups

  Per serving: 86 cal, 1 mg cholesterol, 5 g fiber, 3 g fat,
  371 mg sodium

  Recipe FROM: T-Factor Diet Book

  Posted by: Patricia McCoy
  Posted by: Judy Garnett (PJXG05A), NC, Sep 25, 1991

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