Yield: 1

Ingredients

2 c water
1 1/2 lb broccoli; stalks separated
3/4 c chopped celery
1/2 c chopped onion
1 tb olive oil
2 1/2 c water
2 tb flour
1 tb chicken bouillon
3/4 ts salt
1/8 ts pepper
1/8 ts nutmeg
1/2 c evaporated skim milk

Instructions

You can also make Cauliflower Soup by substituting 2 lbs
cauliflower for the Broccoli.

1. Heat the 2 C water in a large pot until boiling.

2. Add vegetables, cover and cook until tender (about 10 mins).

3. Blend vegetables with part of the cooking water in a blender
or food processor.

4. Heat olive oil in a small nonstick skillet. Add 2 Tb 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. (I think they mean to do this in the large pot).

6. Stir in broccoli mixture, instant 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 serving: 441 Calories (kcal); 16g Total Fat; (29% calories from fat);
25g Protein; 59g Carbohydrate; 5mg Cholesterol; 2064mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates