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This is a soup recipe where 2% low-fat milk is used instead of high fat cream or half & half. I add a bit more flour to help thicken it. It's really satisfying and fills you up!
Ingredients
- 3 cups Broccoli Flowerets
- 4 tsp. unsalted butter
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1/3 cup all purpose flour
- 1 tsp. instant chicken bouillon granules
- 1/2 tsp. fine ground sea salt
- 1/4 tsp. black pepper
- 4 cups 2% reduced fat milk
- 1/4 tsp. Worcestershire Sauce
- 1 clove garlic minced
Directions
- In a heavy saucepan steam broccoli in shallow water until tender about 10 minutes.
- Remove from heat and cool slightly.
- Puree in blender for a few seconds. Soup should be a little chunky.
- In same saucepan, melt butter, add celery and onion and cook on medium heat until they are tender.
- Wisk in flour.
- Add chicken bouillon granules, salt, pepper,milk, Worcestershire Sauce and garlic.
- Increase heat and and stir constantly with a wisk until it thickens and comes to a boil.
- Cook for 1 more minute.
- Reduce heat. add broccoli and cook for 5 more minutes.
- Top with grated cheddar cheese if desired.
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 80 | 37% |
| Total Fat 8.98g | 11% |
| Saturated Fat 5.55g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 437mg | 18% |
| Potassium 549mg | 16% |
| Total Carbs 24.82g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 14.1g | 9% |
| Protein 10.7g | 17% |
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