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Cream of Broccoli Soup




Source of Recipe


ws


Recipe Introduction


servings 4
points 2


List of Ingredients




1/2 tsp hot pepper sauce, or to taste
1 cup fat-free evaporated milk
4 cup fat-free chicken broth, or vegetable broth
2 pound broccoli, tough ends removed, stems and florets chopped
1 medium garlic clove(s), minced
1 medium onion(s), chopped
1/4 tsp table salt, or to taste
1/4 tsp black pepper, or to taste

Recipe



Put onion and garlic in a 2-quart saucepan with 1/4 cup water and simmer until onion is soft, about 10 minutes; spoon into 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 and puree in pot with an immersion blender or puree in batches in a blender until smooth. (Note: Be careful not to overfill blender; the hot liquid can splatter.) Add evaporated milk and hot pepper sauce, and season with salt and pepper. Yields about 1 3/4 cups per serving.