| |
| INGREDIENTS |
| 1 |
medium onion, chopped |
| 2 |
medium carrots, chopped |
| 2 |
celery ribs, chopped |
| 1 tbsp. |
unsalted butter |
| 3 cups |
fresh broccoli florets |
| 3 cups |
fat-free milk, divided |
| ¾ tsp. |
salt |
| ½ tsp. |
dried thyme |
| ⅛ tsp. |
pepper |
| 3 tbsp. |
all-purpose flour |
|
|
|
| RECIPE |
-
In a large saucepan coated with cooking spray. Melt unsalted butter.
-
Cook the onion, carrots, and celery in unsalted butter for 3 minutes.
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Add broccoli. Cook 3 minutes longer.
-
Stir in 2¾ cups milk, salt, thyme, and pepper.
-
Bring to a boil, reduce heat immediately; cover and simmer for 5 to 10 minutes or until vegetables are tender.
-
Whisk together the flour and remaining ¼ cup milk until smooth; gradually stir into soup.
-
Bring to a boil. Cook 2 minutes longer or until thickened.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
180 |
|
| Total Fat |
5 g |
|
| Sodium |
590 mg |
|
| Total Carbohydrates |
26 g |
|
| Fiber |
4 g |
|
| Protein |
10 g |
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