Broccoli Cream Soup (9.5 PTS)

Recipe Ingredients

1/4		Celery - finely chopped
1/4		Onions - finely chopped
1/4		Reduced-calorie margarine
3		Flour
1/4		Salt
1/4		Pepper
1 1/2		Fat-free chicken broth
1 1/2		Skim milk
2		Broccoli - Chopped
2		Lemon juice
		Garlic powder

Recipe Instructions

Saute celery and onions in butter until tender. Stir in flour,

salt and pepper. Cook stirring constantly, for 1 minute,

or until smooth and bubbly. Gradually sir in chicken broth

and milk until slightly thickened. Stir in broccoli, lemon

juice and garlic powder to taste. Serves 4

Kathy Krug, Macedonia, Ohio

Per serving: 478.1 cals; 6.9g total fat; 1.2g sat fat; 2mg chol; 90.8g

carb; 4.9g fiber; 19g protein; 536mg sodium

Formatted by Dee([email protected]) using NoteTab Light

WW Pointed & adapted by Mary [[email protected]]10/15/00

Broccoli needs to be cooked until quite soft.

It may also be put in a food processor to reduce

to a mushy consistency and then placed in soup.

Kathy writes: I've searched a very long time for a

good Broccoli Cream Soup recipe. When I found this

one, I knew I'd found it.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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