Ingredients

  • 1 1/2 cups low sodium chicken broth
  • stock
  • 1 pound broccoli (coarsely chopped, about 2 cups)
  • 6 scallions (sliced)
  • 1 clove garlic (minced)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon marjoram leaves (dried)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1 cup skim milk (evaported)

Directions

  1. In a saucepan combine the broth, broccoli, garlic and scallions; bring to a boil. Reduce heat and simmer, covered, until the broccoli is tender, about 10 mins. Remove from heat, cool slightly. Puree to your desired consistency. I liked mine bit chunky.
  2. In a saucepan melt the butter. Blend in the flour, marjoram, salt and pepper, gradually stirring in the milk until the mixture is smooth. Cook over med. heat, stirring until thick and bubbling.
  3. Stir in the pureed soup, heat to serving temperature.
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NutritionView more

220Calories
Sodium23%DV550mg
Fat14%DV9g
Protein27%DV14g
Carbs8%DV24g
Fiber16%DV4g

PER SERVING *

Calories220Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat3.5g18%
Trans Fat
Cholesterol20mg7%
Sodium550mg23%
Potassium800mg23%
Protein14g27%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate24g8%
Dietary Fiber4g16%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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