Broccoli Soup (2 Ww Points) Recipe

1. 1

   In a large saucepan, combine broccoli, potato, celery, chicken broth, bay leaf, and salt (original recipe called for water and chicken bouillon cube).

2. 2

   Cover and bring to a boil Reduce heat and simmer for 30 min.

3. 3

   Remove bay leaf; transfer mix to blender or possibly food processor fitted with a metal blade.

4. 4

   Add in nutmeg, white pepper and thyme; process till smooth.

5. 5

   To served chilled or possibly to store for later use, pour into bowl and chill.

6. 6

   To serve warm, return to saucepan; heat to simmering point.

7. 7

   Ladle into soup bowls.

8. 8

   Sprinkle lightly with paprika.

9. 9

   This soup is also good chunky.

10. 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.

11. 11

    For a pale cream-coloured soup, use cauliflower instead of broccoli.

12. 12

    I include 1/2 c. of evaporated skim lowfat milk and 1/2 tsp.

13. 13

    thyme that the original recipe did not call for the original called for 3 c. water and 1 chicken bouillon cube/packet.

14. 14

    Each serving of 1cup for original is 1 Fruit & Vegetable choice, 52 calories, 10g

15. 15

    Here is a soup which we tried last year and liked and will make tomorrow for supper.

* Per serving · 4 servings · Values may vary.