Cream of Broccoli Soup IV

This soup is made with skim milk, but no one will know if you don’t tell them. It is thick and creamy!

Step: 1

In a food processor puree 1 cup steamed broccoli, garlic, and 1/4 cup chicken broth.

Step: 2

In a large saucepan over medium heat, melt the margarine. Add the flour, and stir until mixture thickens and starts to brown.

Step: 3

Slowly add remaining 1 cup chicken broth and milk, stirring often. Allow mixture to thicken, about 5 minutes. Then add the puree mixture and the remaining 1 1/2 cups steamed broccoli. Heat through, and allow to thicken for about 5 minutes. Season with salt and pepper.

Per Serving: 85 calories; protein 5.1g; carbohydrates 9.7g; fat 3.1g; cholesterol 1.8mg; sodium 198.1mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.