Ingredients:
- 1 pound broccoli
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 tablespoon all-purpose flour
- 14 1/2 ounces reduced-sodium chicken broth
- 1 12-ounce can evaporated fat-free milk
- 1 1/4 cups shredded, reduced-fat cheddar cheese (such as Cabot's 50 percent reduced-fat cheddar)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- Salt, to taste
Preparation:
Serves: 5
Serving Size: 1 cup
Preparation Time: 20 minutes
Cook Time: 15 minutes
- Trim and peel broccoli stems. Cut off 15 small florets. Coarsely chop enough remaining broccoli to equal 2 cups.
- Blanch chopped broccoli and florets in boiling water just until bright green, about 2 minutes. Drain and set aside.
- Heat olive oil in medium saucepan over medium heat. Saute onion and celery until soft, about 5 minutes. Whisk in flour and cook 1 minute. Add broth and milk. Cook, stirring constantly, until mixture simmers and thickens, about 5 minutes.
- Add chopped broccoli, cheese, pepper, nutmeg and salt. Stir until cheese melts and soup is heated through, about 3 minutes. Garnish each bowl with reserved broccoli florets.
Exchanges/Choices:
- 1 Fat-Free Milk
- 2 Vegetable
- 1 1/2 Fat
Nutrition Facts (per serving):
Calories 205; calories from fat 70; total fat 8.0g; saturated fat 3.5g; trans fat 0g; cholesterol 20mg; sodium 490mg; total carbohydrate 20g; dietary fiber 3g; sugars 12g; protein 17g
