Broccoli Cheese Soup (Calcium-rich) |
Broccoli Cheese Soup (Calcium-rich)
3 cans (14.5 oz. each) chicken or vegetable broth
9 cups (about 1 1/2 lbs.) broccoli flowerets
1 small onion, coarsely chopped
2 cloves garlic, finely chopped
1 1/2 cups nonfat dry milk
1/2 cup water
1/2 cup flour
1/4 tsp. salt
1/4 tsp. balck pepper
1 1/2 cups shredded cheddar cheese
- Place broth, broccoli, onion and garlic in a large saucepan.
- Bring to a boil; reduce heat to low. Cook covered for 5-7 minutes or until broccoli is tender.
- Remove from heat. Cool slightly.
- Transfer half of the vegetable broth mixture to a blender or food processor. Cover and blend until smooth. Return to saucepan. (Use a hand mixer if you don't have a blender or food processor.)
- Combine dry milk, water, and flour in medium bowl; mix well.
- Stir into soup; add salt and pepper.
- Cook, stirring until smooth and thickened. Heat to serving temperature, but do not boil.
- Add shredded cheese; stir over low heat until melted.
Servings: 6 Amount of calcium per serving: 507 mg.
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