Laura at work makes this and her family really enjoys it. Start with:

• 1 bunch broccoli stalks (approx 4)

Break off florets and finely chop stem
Steam about 5 min  and drain (reserve liquid, approx 1 cup)

• 2 Tbs butter
• 1 small onion, finely chopped
• ¼ c flour

Saute onions in butter until soft & clear but not brown. Whisk in flour and cook 5 min, or until lightly browned (see how to make a roux)

• 2c stock (chicken or veggie) plus reserved liquid
• 2½ c skim milk
• ¼ tsp each: oregano & basil
• pepper to taste (aka a lot)

Whisk in brocoli liquid in ¼c increments, stirring thoroughly to soften the roux. Slowly pour in the remaining milk/broth,  stirring after each increment to ensure it’s mixed thoroughly.

Bring to a boil and add broccoli and spices. Boil about 5min to heat through, then let stand 5-10 min to thicken before serving. Serves 6 with <100 Cal per bowl. Here’s the nutritional info »

Keeps nicely for the week if you take it to work for lunch. If you’re not a fan of the stems, I cut them into pennies and freeze them for use in the cabbage soup

Tags: cpdc

This entry was posted on Saturday, March 28th, 2009 at 3:09 pm and is filed under Soups & Stews. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.