Hearty Broccoli-Potato Soup

[Guest guest]

* Exported from MasterCook *

 

Hearty Broccoli-Potato Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 cup finely chopped yellow onion -- (about 1 medium-large

yellow onion)

3 medium garlic cloves -- minced

3 medium red-skin potatoes -- cut into 1/2-inch cubes, but not

peeled (about 3 1/2 cups cubed potatoes)

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cans nonfat, low-sodium vegetable broth -- (14.24 ounces

each)

1 can evaporated skim milk -- (12-ounce)

1 1/4 pounds broccoli -- trimmed, divided into small florets, and

stems peeled and cut into 1/2-inch chunks (about 4 cups prepared broccoli)

1 tablespoon minced fresh Italian (flat-leaf) parsley

1 tablespoon chopped fresh basil -- (no substitute)

 

KIM A. GILLILAND, Grove City, Pennsylvania

 

Kim vividly recalls creating the special soup she still loves today: " I was

living alone in a small apartment in Rhode Island on a cold night that called

for soup only I didn't have any canned. I searched through recipes, couldn't

find anything appealing, so makeshifted with some staples I had in the kitchen.

I never measure, just threw it together and voila! " Today Kim lives in the town

where she was born, with her dentist husband (for whom she works as office

manager), three adult stepchildren, three dogs, two cats, a guinea pig, and a

ferret.

 

Choose red-skin potatoes for this soup and don't peel them-the skins add nice

color.

 

NOTE: The broccoli, both florets and stems, should be cut quite small--no more

than 1/2 inch across-if they are to cook quickly and retain their bright green

color.

 

1. Heat olive oil in very large heavy saucepan over moderately high heat until

ripples appear on pan bottom, about 1 1/2 minutes. Add onion and garlic and

cook, stirring occasionally, until soft, about 5 minutes.

 

2. Add potatoes, flour, salt, and pepper, stirring well to mix. Slowly add

chicken broth and evaporated milk, stirring all the while. Bring quickly to a

boil, again stirring.

 

3. Reduce heat to low, cover, and simmer until potatoes are tender, about 20

minutes.

 

4. Add broccoli, parsley, and basil and simmer uncovered, stirring now and then,

until broccoli is crisp-tender, about 10 minutes.

 

5. Ladle into heated soup bowls and serve.

 

RE C I P E F R 0 M

 

Kim A. Gilliland; Grove City, Pennsylvania

 

 

Source:

" GMA Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 81 Calories; 3g Fat (26.9% calories from

fat); 5g Protein; 10g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 154mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0