"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cream of Broccoli Soup Recipe

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This recipe for Cream of Broccoli Soup, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Weight Watchers Group
Added: Tuesday, March 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 medium - onion, chopped
1 medium - garlic clove, minced
2 lb. - broccoli, tough ends removed, stems & florets chopped
4 c. - fat-free chicken OR vegetable broth
1 c. - fat-free evaporated milk
tsp. - hot pepper sauce OR to taste
tsp. - table salt OR to taste
tsp. - black pepper OR to taste
c. - water

Directions:
Directions:
Put onion and garlic in a 2 quart saucepan with water and simmer until onion is soft, about 10 minutes; spoon vegetables into a large pot. Add broccoli and broth to onion mixture and bring to a boil over high heat. Once boiling, turn down heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray. Remove soup from heat; puree until smooth in batches in a blender or puree in pot using an immersion blender. (Note: Be careful not to overfill blender to prevent the hot liquid from splattering.) Add evaporated milk and hot pepper sauce to soup; season to taste with salt and pepper. Yields about 1 cups per serving.

Personal Notes:
Personal Notes:
Makes 4 servings, 2 points each.

 

 

 

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