Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a large saucepan, combine broccoli, potato, celery, chicken broth, bay leaf, and salt (original recipe called for water and chicken bouillon cube). Cover and bring to a boil Reduce heat and simmer for 30 minutes. Remove bay leaf; transfer mixture to blender or food processor fitted with a metal blade. Add nutmeg, white pepper and thyme; process until smooth. To served chilled or to store for later use, pour into bowl and refrigerate. To serve hot, return to saucepan; heat to simmering point. Ladle into soup bowls. Sprinkle lightly with paprika. Makes 4 (1 cup) servings. Nutritional Analysis according to MC as follows: Calories 128; Total Fat 0.5 (2.9% Calories from Fat); Cholesterol 1mg; Carbohydrate 25.5g; Dietary Fibre 4.7g; Protein 14.3g WW Points based on the MC Analysis is 2 Points. Food Exchanges based on MC Analysis is 1 Starch; 1 Lean Meat; 1 Vegetable Typed into MC and WW Points added (6/13/99) by hdeacey@sympatico.ca NOTES : This book was published in co-operation with Canadian Diabetes Association in 1992. This soup is also good chunky. If you prefer it chunky, just chop the vegetables a little finer than you need to when youre planning to puree them for a smoother soup. For a pale cream-coloured soup, use cauliflower instead of broccoli. I include 1/2 cup of evaporated skim milk and 1/2 teaspoon thyme which the original recipe did not call for the original called for 3 cups water and 1 chicken bouillon cube/packet. Each serving of 1 cup for original is 1 Fruit & Vegetable choice, 52 calories, 10g carbohydrate, 3g protein. Recipe by: Light & Easy Choices & Desserts Kay Spicer with CDA Posted to EAT-LF Digest by "Helen Deacey" on Jun 13, 1999, converted by MM_Buster v2.0l.
