** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In large saucepan, combine chopped broccoli, broth, onion, lemon juice, garlic, pepper and 1 cup water; bring to a boil.
2. Reduce heat to medium; cook, covered, 12-15 minutes, until broccoli is tender, adding more water, 1 tablespoon at a time, if liquid begins to evaporate.
3. Transfer broccoli mixture to food processor; puree until smooth.
4. Return broccoli mixture to saucepan; stir in milk.
5. Cook over low heat, stirring frequently, until hot (do not boil).
6. Just before serving, ladle soup evenly into 4 soup bowls; garnish each portion with broccoli florets if desired.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Milk, MSG, Poultry, Sulfites, Garlic, Fructose Malabsorption, Onion allergies.
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