Buttery Cream Of Broccoli Soup
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||4 Cup (64 tbs)|
|Broccoli||1 Pound, cut into florets, stalks removed|
|Half and half||1⁄4 Cup (4 tbs)|
|Lemon peel strips||1 Teaspoon|
Place butter in 2-quart microproof casserole and cook on HI, 1 to 1 1/2 minutes, or until melted.
Stir in flour and mix until smooth.
Blend in stock.
Cover with casserole lid and cook on HI, 7 minutes.
Add broccoli and blend well.
Cover and cook on HI, 15 minutes, or until tender.
Let stand 10 minutes.
Transfer soup to blender or food proces-sor in batches and puree.
Return to casserole; cover and cook on HI, 4 to 5 minutes, or until heated through.
Beat half and half with egg yolk in small bowl.
Add a little warm soup and blend well.
Beat mixture into remaining soup a little at a time; blend well.
Cook on 60, 1 to 2 minutes.
Garnish with lemon peel.
Calories 190 Calories from Fat 109
% Daily Value*
Total Fat 12 g19%
Saturated Fat 7.3 g36.4%
Trans Fat 0 g
Cholesterol 76.1 mg25.4%
Sodium 650.1 mg27.1%
Total Carbohydrates 16 g5.2%
Dietary Fiber 3.3 g13.2%
Sugars 3.1 g
Protein 6 g12.4%
Vitamin A 21.9% Vitamin C 171.5%
Calcium 8% Iron 7.3%
*Based on a 2000 Calorie diet