Cream of Broccoli Soup
1 medium onion(s), chopped
1 medium garlic clove(s), minced
2 pound(s) broccoli, tough ends removed, stems and florets chopped
4 cup(s) fat-free chicken broth, or vegetable broth
1 cup(s) fat-free evaporated milk
1/2 tsp hot pepper sauce, or to taste
1/4 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
Combine onion and garlic in a 2-quart saucepan with 1/4 cup of water. Simmer
until onion is soft, about 10 minutes; spoon vegetables into a large pot.
Add broccoli and broth to pot; bring to a boil over high heat. Once soup boils,
reduce heat and simmer until broccoli is soft but still green, about 8 minutes.
Do not cover pot while broccoli is cooking or it will turn gray.
Remove soup from heat; puree until smooth in batches in a blender (be careful
not to splatter hot liquid) or puree in pot using an immersion blender. Add
evaporated milk and hot pepper sauce to soup; season to taste with salt and
Yields about 1 3/4 cups per serving.
POINTS® Value: 2
Notes: Fresh chives brighten the flavor of cream
soups. Sprinkle 1 teaspoon of minced chives over each serving. Or, if available,
garnish each bowl with 1 chive blossom.