"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


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This recipe for BROCCOLI SOUP, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 Tablespoon butter or margarine
1 onion, chopped
1 small bunch broccoli, coarsely chopped
1 can (14 1/2 oz) chicken or vegetable broth
1 bay leaf
1/4 cup 1% milk
1 Tablespoon all-purpose flour
3/4 cup fat-free evaporated milk
1/8 teaspoon ground nutmeg
1/4 cup grated parmesan cheese (optional)

1. Warm the butter in a large saucepan over medium heat. Add the onion, and cook for 5 minutes, or until tender. Set aside 6 to 8 broccoli florets. Add the broth, bay leaf, and remaining broccoli to the saucepan. Heat to boiling. Cover, reduce the heat to low, and simmer for 10 minutes.

2. Remove from the heat. Cool slightly, and remove and discard the bay leaf. Puree the soup in a blender or food processor. Return to the pan.

3. In a small bowl, combine the 1% milk and flour. Stir into the soup along with the evaporated milk and nutmeg. Cook over medioum heat, stirring, until the soup simmers and thickens. Add the reserved broccoli florets. Cook for 2 minutes. Serve sprinkled with the cheese, if using. Make 4 servings.


Per serving: 140 cal, 10 g pro, 20 g carb, 4 g fat, 2 g sat. fat, 10 mg chol, 5 g fiber, 330 mg sodium
Diet Exchanges: 0 fruit, 2 1/2 vegetable, 1/2 milk, 1/2 fat, 0 carb, 0 meat




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