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Ingredientes
- 2 c. Water
- 3/4 c. Celery, minced
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Flour
- 3/4 tsp Salt
- 1/8 tsp Nutmeg
- 1 1/2 lb Broccoli, stalks separated
- 1/2 c. Onion, minced
- 2 1/2 c. Water
- 1 Tbsp. Instant chicken bouillon
- 1/8 tsp Pepper
- 1/2 c. Evaporated skim lowfat milk
Direcciones
- 1. Heat 2 c. water in a large pot til boiling
- 2. Add in vegetables, cover, and cook until tender (about 10 minutes)
- 3. Blend vegetables with part of the cookimg water in a blender or possibly food processor.
- 4. Heat extra virgin olive oil in a small nonstick skillet. Add in 2 Tablespoons of the 2 1/2 c water and sprinkle in the flour.
- Cook and stir till smooth.
- 5. Add in the remaining water and heat to boiling, stirring constantly. Boil and stir 1 minute.
- 6. Stir broccoli mix, istant bouillon, salt, pepper, and nutmeg. Heat just till boiling.
- 7. Stir in the evaporated skim lowfat milk and heat through without boiling again. makes about 9 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 56 | 42% |
| Total Fat 6.39g | 8% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 541mg | 23% |
| Potassium 502mg | 14% |
| Total Carbs 15.27g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.02g | 4% |
| Protein 5.87g | 9% |
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