Assigned Tags / Keywords:

broccoli, low-cal, main dish, soup, starter

Ingredients per portions

1 kg	broccoli florets, cleaned
½ small	onion, finely diced
1 tsp	celery, finely diced
1 tbsp	butter or margarine
500 ml	chicken broth
250 g	milk
4 tbsp	flour
¼ tsp	salt
¼ tsp	pepper
2 dash(es)	ground nutmeg
75 g	shredded mozzarella
75 g	shredded provolone

Steam or boil broccoli.

In a sauce pan melt butter and saute onions and celery until glazed. Sprinkle the flour on top, keep stirring and add the broth a little at a time, simmer for a couples of minutes.

Reserving a few florets, add most of them to the soup. Bring to a boil and simmer for 5 minutes. Add the milk, pepper, salt and nutmeg. Heat until hot, do not boil.

With a potato masher or electric hand mixer, mash the broccoli or cream it. Add the cheese and let it melt.

Serve with the remaining broccoli florets on top of the soup.

Notes: For a low-cal version make sure to use skim milk, low-fat cheese and broth. For a richer version substitute 50ml milk with heavy cream.

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