Broccoli sprouts are the newest rage with even more phytochemicals—those wondrous fighters of all things cancerous. A sprinkling of these sprouts in your sandwich or in a salad can do your body a lot of healthy good.
Here is a wonderful recipe to take advantage of this Superhero vegetable.
Cream of Broccoli Soup Serves 8
1 1/2 pounds broccoli 2 cups water 1 large stalk celery (3/4 cup) -- chopped 1 medium onion (1/2 cup) -- chopped 1 teaspoon butter 2 tablespoons whole wheat pastry flour 2 1/2 cups defatted chicken broth 1/ 2 teaspoon thyme salt and pepper to taste 1/2 cup 1% low-fat milk Shredded low-fat sharp cheddar cheese -- if desired
Remove flowerets from broccoli; set aside. Cut stalks into 1-inch pieces.
Heat water to boiling in 3-quart saucepan. Add broccoli flowerets and stalk pieces, celery and onion. Cover and heat to boiling. Boil about 10 minutes or until broccoli is tender (do not drain).
Carefully place broccoli mixture in blender. Cover and blend on medium speed until smooth.
Melt butter in 3-quart saucepan over medium heat. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir broth into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in broccoli mixture, salt, pepper and thyme. Heat just to boiling. Stir in milk. Heat just until hot (do not boil). Serve with a little low-fat shredded sharp cheddar cheese.
Per serving: 76 Calories (kcal); 6g Total Fat; (67% calories from fat); 2g Protein; 5g Carbohydrate; 20mg Cholesterol; 165mg Sodium
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