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Cooking Recipes
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Soups
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Broccoli-Cheddar Soup
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| Ingredients: |
- 3 quart Water
- 3/4 cup Water
- 6 cup Sml Fresh Broccoli Flowerets
- 1/2 tsp Salt
- 1 tsp Margarine
- 1/2 tsp Dried Whole Oregano
- 1 cup Chopped Onion
- 1/4 tsp Dried Whole Thyme
- Garlic Clove; minced
- 1/8 tsp Black Pepper
- 1 cup Plain Low-Fat Yogurt
- 1/8 tsp Ground Red Pepper
- 2 cn Low-Sodium Chicken Broth *
- 1 cup Cheddar Cheese **
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| Directions: |
- * 10-1/2 oz each ** Reduced-Fat, shredded and divided Bring 3 quarts water to boil in a Dutch oven; add broccoli and cook 7 mins or until tender. Drain; set aside. Coat a large saucepan with cooking spray. Add margarine and place over medium heat until melted. Add onion and garlic; saute 5 mins or until tender. Position knife blade in food processor bowl; add broccoli and onion mixture. Process until smooth, scraping sides of processor bowl occasionally; set aside. Combine yogurt and flour in a large saucepan, stirring with a wire whisk. Add broth and next 6 ingredients; stir well. Cook over medium heat for 20 mins or until thickened and bubbly, stirring constantly. Add broccoli mixture; stir well. Add 3/4 cup cheese, stirring until melted. Ladle soup into bowls; top with remaining cheese. Yields 6 cups. Per Serving: Protein: 12/Fat: 5.8/Carbohydrate: 15.9/Cholesterol 16/ Iron: 1.6/Sodium: 411/Calcium 293
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