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1
In a large saucepan, combine broccoli, potato, celery, chicken broth, bay leaf, and salt (original recipe called for water and chicken bouillon cube).
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2
Cover and bring to a boil Reduce heat and simmer for 30 min.
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3
Remove bay leaf; transfer mix to blender or possibly food processor fitted with a metal blade.
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4
Add in nutmeg, white pepper and thyme; process till smooth.
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5
To served chilled or possibly to store for later use, pour into bowl and chill.
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6
To serve warm, return to saucepan; heat to simmering point.
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7
Ladle into soup bowls.
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8
Sprinkle lightly with paprika.
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9
This soup is also good chunky.
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10
If you prefer it chunky, just chop the vegetables a little finer than you need to when you're planning to puree them for a smoother soup.
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11
For a pale cream-coloured soup, use cauliflower instead of broccoli.
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12
I include 1/2 c. of evaporated skim lowfat milk and 1/2 tsp.
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13
thyme that the original recipe did not call for the original called for 3 c. water and 1 chicken bouillon cube/packet.
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14
Each serving of 1cup for original is 1 Fruit & Vegetable choice, 52 calories, 10g
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15
Here is a soup which we tried last year and liked and will make tomorrow for supper.
