Broccoli Soup
Laura at work makes this and her family really enjoys it. Start with:
- 1 bunch broccoli stalks (approx 4)
Break off florets and finely chop stem
Steam about 5 min and drain (reserve liquid, approx 1 cup)
- 2 Tbs butter
- 1 small onion, finely chopped
- ¼ c flour
Saute onions in butter until soft & clear but not brown. Whisk in flour and cook 5 min, or until lightly browned (see how to make a roux)
- 2c stock (chicken or veggie) plus reserved liquid
- 2½ c skim milk
- ¼ tsp each: oregano & basil
- pepper to taste (aka a lot)
Whisk in brocoli liquid in ¼c increments, stirring thoroughly to soften the roux. Slowly pour in the remaining milk/broth, stirring after each increment to ensure it’s mixed thoroughly.
Bring to a boil and add broccoli and spices. Boil about 5min to heat through, then let stand 5-10 min to thicken before serving. Serves 6 with <100 Cal per bowl. Here’s the nutritional info »
Keeps nicely for the week if you take it to work for lunch. If you’re not a fan of the stems, I cut them into pennies and freeze them for use in the cabbage soup
