Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Broccoli
1/2 lg Onion -- finely chopped
1/2 Carrot -- finely chopped
1/2 Stalk celery -- finely
Chopped
2 ts Margarine -- not butter
2 tb Flour -- unbleached
2 c Water
1 Chicken bouillon cube
1 c Evaporated skim milk -- not
Cream
2 tb Butter BudsAE
1/4 ts Kosher salt
1/2 ts Freshly ground black pepper

PANTRY: Could use 2 cups of fat free chicken broth. PREPARE these
chopped measures: 1 cup onion, 1/2 cup carrot, 1/4 cup celery. Wash
broccoli and remove large part of the stem and discard. Chop
separately the tops and stem and place in separate containers. Heat
margarine over medium heat in a large saucepan. Add onion, carrot,
celery and broccoli stems and simmer.When onions are translucent, add
the flour. Cook together for 60 seconds; add 99% fat free chicken
broth (or water and bouillon). Bring back to a simmer and add the
uncooked broccoli tops; simmer again. Remove from heat and puree in
blender in 2 batches. Return to pot, add buttler sprinkles, salt and
pepper. Keep warm until served. Or cool then chill in the
refrigerator. Serve chilled. Makes 4-1/2 Cups. Serves 9-10. Recipe By
: Jeanne Jones, Cook It Light 22 Aug 96

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