Broccoli Soup

"This appetizer soup has been adapted from a recipe in a Junior League cookbook. To make it more healthful, I substituted milk for cream and used less salt. The mace gives it wonderful flavor." -Jane Pekelder, Grand Rapids, MI

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 6  cups  small broccoli florets
• 2  cups  fat-free, less-sodium chicken broth
• 1/4  cup  chopped onion
• 2  cups  2% reduced-fat milk
• 2  tablespoons  all-purpose flour
• 1  tablespoon  fresh lemon juice
• 2  teaspoons  butter
• 1/2  teaspoon  salt
• 1/8  teaspoon  black pepper
• Dash of ground mace

Preparation

Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place half of broccoli mixture in a blender; process until smooth. Pour broccoli mixture into a bowl. Repeat procedure with remaining broccoli mixture. Return pureed mixture to pan.

Combine milk and flour, stirring with a whisk until well blended; add to broccoli mixture. Cook over medium heat 3 minutes or until mixture begins to thicken, stirring frequently. Add lemon juice, butter, salt, pepper, and mace, stirring until butter melts.

Nutritional Information

Calories:

91 (31% from fat)

Fat:

3.1g (sat 1.8g,mono 0.8g,poly 0.2g)

Protein:

6.2g

Carbohydrate:

10.8g

Fiber:

2.3g

Cholesterol:

10mg

Iron:

0.8mg

Sodium:

418mg

Calcium:

136mg