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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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My husband and I find this great soup a tasty way to add nutritious broccoli to our diet. It's so thick and filling that all you need to complete the meal is a salad and bread, writes Diane Ventimiglia of Atlanta, Michigan. Ingredients:
3/4 cup cubed peeled potatoes |
1 medium carrot, sliced |
2 cups frozen chopped broccoli |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups 2% milk, divided |
1/4 to 1/2 teaspoon salt |
1/4 teaspoon dried thyme |
dash ground nutmeg |
dash pepper |
Directions:
1. Place potatoes and carrot in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, cook broccoli according to package directions; drain and set aside.
2. In a saucepan, melt butter. Stir in flour until smooth; gradually add 1/2 cup milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salt, thyme, nutmeg and pepper.
3. Drain potato mixture; cool slightly. In a blender, combine the potato mixture, broccoli and remaining milk; cover and process until smooth. Add to the thickened milk mixture. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through, stirring occasionally. Yield: 2 servings.
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