Cream of Broccoli Soup

By sz8jm9

Evaporated fat-free milk makes this filling soup creamy but also keeps it low in calories and fat.

WW = 2 pts

Ingredients

• 1 medium onion(s), chopped
• 1 medium garlic clove(s), minced
• 2 pound broccoli, tough ends removed, stems and florets chopped
• 4 cup fat-free chicken broth, or vegetable broth
• 1 cup fat-free evaporated milk
• 1/2 tsp hot pepper sauce, or to taste
• 1/4 tsp table salt, or to taste
• 1/4 tsp black pepper, or to taste

Preparation

Step 1

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 blend 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.

4. Flavor Booster: Fresh chives perk up the flavor of cream soups. Sprinkle 1 teaspoon of minced chives on each serving. If available, garnish each bowl with 1 chive blossom.