Broccoli-cheddar Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 can: Low-Sodium Chicken Broth *,
1 cup: Cheddar Cheese **,
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
Source from luhu.jp
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
Source from luhu.jp