"I shall content myself with merely declaring my firm conviction that, for the seeker who would live in fear of God and who would see Him face to face, restraint in diet both as to quantity and quality is as essential as restraint in thought and speech." -Mahatma Gandhi

Friday, January 9, 2009

Best Cream of Broccoli Soup

2 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
2 stalk celery, chopped
2 (14 1/2 ounce) cans chicken broth
4 cups broccoli (fresh)
3 tablespoons butter
3 tablespoons flour
2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
salt and pepper as needed
1/2 cup Velveeta cheese (I use a whole cup or 8oz.)

1. Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
2. Add broccoli and broth; cover and simmer for 10 minutes.
3. Purée soup (I use a blender) or mash with potato masher.
4. Return to heat.
5. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
6. Stir until thick and bubbly, add to soup.
7. Add cheese; stir until melted.
8. Season with salt and pepper and serve.

Nutrition Info:
Serving Size: 1.5 cups
Carb Choices-1.5

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