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Category: - Author:N/A- Contributor:
BROCCOLI SOUP
Ingredient:


  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 bunch (10 oz.) fresh broccoli
  • 1 sm. onion, finely chopped
  • 2 tbsp. butter
  • 1 qt. chicken stock or broth
  • 1/2 c. heavy cream, warmed
  • Salt and pepper



Direction:

Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly. Cool. Set aside. If using broccoli: Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli, cover and cook 3 minutes. Stir in stock or broth, heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth. Simmer, covered until broccoli is tender, about 30 minutes. Remove from heat, cool slightly. Puree in electric blender, return to saucepan. Blend cream into soup. Taste and salt and pepper if needed. Serve.
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Pick of the Week
Title:Double Cranberry Salad - Author: - Contributor:
Ingredient:
Serves:8
CarbsPerServing:3.125g Effort:Easy
Ingredients:
Double Cranberry Salad
2 ˝ cups Diet Iced
Botanicals(Cranberry-Raspberry) – zero carbs
1 large package Cranberry Jell-O ( about 8 Carbs???)
˝ cup chopped celery1/2 cup chopped pecans 1 ˝ cups cottage cheese
1/8 cup mayonnaise


Direction:
How to Prepare:
Bring Botanicals to boil. Stir in Jell-O until dissolved.Chill until partially set
(thickened –but not solid Pour ˝ in 8x8x2 inch glass pan. Stir ˝ cup celery &
˝ cup nuts into pan—add additional celery & nuts to remaining Jello. Chill 8x8
pan & remaining Jell-O mixture---until Jell-O is firm.Mix together cottage cheese
& Mayo---place on top of 8x8 layer of Jell-O. Take remaining Jell-O (if it is firm warm slightly in microwave & pour over cottage cheese.Chill until firm. Cut into 8
servings.
NOTES : Carbs for Cranberry Jello not included in above total – adjust accordingly
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