Puree of Broccoli Soup with Freshly Grated Nutmeg
Per ServingPuree of Broccoli Soup with Freshly Grated Nutmeg |
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|---|---|---|
| Makes: 4 | ||
| Serving Size: Scant 1 cup | ||
| Calories | 100 | |
| Fat | 2 | g |
| Saturated Fat | 1 | g |
| Carbohydrate | 14 | g |
| Fiber | 3 | g |
| Sugars | 7 | g |
| Cholesterol | 5 | mg |
| Sodium | 430 | mg |
| Protein | 8 | g |
| Choices: Carbohydrate 1, Fat 0.5 | ||
- Makes: 4
- Serving Size: Scant 1 cup
Ingredients
| 2 | tsp. | unsalted butter |
| 3/4 | cup | chopped white onion |
| 1/4 | tsp. | white pepper |
| 4 | cups | bite-size broccoli florets and tender stems |
| 3 | cups | natural fat-free chicken broth |
| 2 | tsp. | fresh lemon juice |
| 1/2 | cup | fat-free evaporated milk |
| 1/8 | tsp. | freshly grated or ground nutmeg |
| 1/8 | tsp. | sea salt, or to taste |
Directions
- Melt the butter in a large saucepan over medium heat. Sauté the onion and white pepper for 3 minutes or until the onion is softened.
- Add the broccoli, broth, and lemon juice. Simmer, covered, for 20 minutes or until the broccoli is very tender.
- Use a hand blender to puree the soup in the pot. Or puree the soup in batches in a blender, reheating in a clean pot over medium heat. (See the "hot fill" line on your blender container for guidance, if available.)
- Stir in the evaporated milk, nutmeg, and salt. Heat the soup for 3 minutes or until hot.
