Tweet
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
1. Heat 2 cups water in a large pot til boiling 2. Add vegetables,
cover, and cook till tender (about 10 min) 3. Blend vegetables with
part of the cookimg water in a blender or food processor. 4. Heat
olive oil in a small nonstick skillet. Add 2 T of the 2 1/2 c water
and sprinkle in the flour.
Cook and stir until smooth. 5. Add the remaining water and heat
to boiling, stirring constantly. Boil and stir 1 minute. 6. Stir
broccoli mixture, istant bouillon, salt, pepper, and nutmeg. Heat
just until boiling. 7. Stir in the evaporated skim milk and heat
through
without boiling again. makes about 9 cups. Per 1 1/2 cups: 86
calories; 1 mg. cholestrol, 5 g. dietary fiber; 3 g fat; 371 mg.
sodium.
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
1. Heat 2 cups water in a large pot til boiling 2. Add vegetables,
cover, and cook till tender (about 10 min) 3. Blend vegetables with
part of the cookimg water in a blender or food processor. 4. Heat
olive oil in a small nonstick skillet. Add 2 T of the 2 1/2 c water
and sprinkle in the flour.
Cook and stir until smooth. 5. Add the remaining water and heat
to boiling, stirring constantly. Boil and stir 1 minute. 6. Stir
broccoli mixture, istant bouillon, salt, pepper, and nutmeg. Heat
just until boiling. 7. Stir in the evaporated skim milk and heat
through
without boiling again. makes about 9 cups. Per 1 1/2 cups: 86
calories; 1 mg. cholestrol, 5 g. dietary fiber; 3 g fat; 371 mg.
sodium.
�-)��O.o���]״)���
Comment