Cream Of Broccoli Soup-Daley

* Exported from MasterCook *

CREAM OF BROCCOLI SOUP-DALEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Water
1 Chicken bouillon cube
3 c Broccoli flowerets --
Chopped
24 oz Evaporated skim milk
Light Vegetable Oil Spray
1 1/2 c Leek -- chopped-white part
(2-3 leeks)
2 tb All-purpose Flour
1/2 ts Ground nutmeg
1 Garlic clove -- peeled &
Mince
3 tb Fresh basil -- chopped
Freshly ground black pepper
To taste

Bring the water to a boil in a medium saucepan over
medium heat. Dissolve the bouillon cube in the
boiling water. Add the broccoli and cook for 5 to 6
minutes, until it is bright green and fork tender.

Put the evaporated milk in a small saucepan. Warm
over low heat, just until
bubbles begin to form around the edge. Remove the pan
from the heat.

Preheat a large, heavy saucepan over medium heat for
about 1 minute. Spray it
twice with the vegetable oil. Add the leeks and
saute, stirring often, for 7
to 8 minutes, until limp. Stir in the flour and cook
for 1 minute. Whisk in
the warm evaporated milk. Continue to cook, whisking
constantly, until the flour has dissolved and the
mixture is smooth.

Reduce the heat to low. Add the nutmeg, the garlic,
and the broccoli, along
with its cooking liquid. Simmer for 5 minutes more,
taking care not to bring
the soup to a boil. Remove the pan from the heat and
stir in the basil and black pepper.

Fat per servingñ.5 grams Calories per serving 211 IN THE
KITCHEN WITH ROSIE by Rosie Daley

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