Recipe - Low-Fat Broccoli Soup

2 cup Water
Three fourths cup Celery; chopped
1 tablespoon Olive oil
2 tablespoon Flour
Three fourths teaspoon Salt
1/8 teaspoon Nutmeg
1 One half pound Broccoli; stalks separated
One half cup Onion; chopped
2 One half cup Water
1 tablespoon Instant chicken bouillon
1/8 teaspoon Pepper
One half cup 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 One half cup 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 One half cups: 86 calories; 1 mg.
cholestrol, 5 g. dietary fiber; 3 g fat; 371 mg. sodium. Source: TFactor
Diet book FROM: PATRICIA MCCOY. I saved this from *p* on 9/25/91. Judy
Garnett/NC pjxg05a
Posted to MMRecipes Digest V4 #195 by "Gary Griffin"
wanderergriff@worldnet.att.net on Jul 28, 1997