Broccoli Soup #2

By Tonya_Speed

NUTRITION per serving: 114 Calories; 4g Fat; 11g Protein; 9g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 472mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. Points: 2

Ingredients

• 3 cups broccoli florets
• 2 tablespoons unsalted butter
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1 bay leaf
• 1/4 cup flour
• 5 cups low sodium chicken broth
• Freshly ground black pepper, to taste
• 1 tablespoon Worcestershire sauce

Details

Servings 6

Preparation

Step 1

Fill a medium saucepan with 1/2 inch of water and bring it to a boil. Place broccoli florets in a steamer basket above the water; cover the saucepan and steam for 5 minutes; drain. Chop the broccoli and set aside. In the same saucepan, melt the butter over medium heat; add celery, onion and bay leaf; cook until tender, about 5 minutes. Stir in the flour, broth and pepper. Add the Worcestershire sauce. Cook and stir until slightly thickened, about five minutes. Return broccoli to the saucepan, reduce heat and simmer until heated through. Remove bay leaf and serve.