1 medium onion(s), chopped
\n1 medium garlic clove(s), minced
\n2 lb. broccoli, tough ends removed, stems and florets chopped
\n4 C. chicken broth, or vegetable broth
\n1 C. fat-free evaporated milk
\n1\/4 tsp. hot pepper sauce
\n1\/8 tsp. table salt, or to taste
\n1\/8 tsp. black pepper, or to taste<\/p>\n
Put onion and garlic in a 2-quart saucepan with 1\/4 C. water and simmer until onion is soft, about 10 minutes; spoon into large pot. Add broccoli and broth to onion mixture and bring to a boil over high heat. Once boiling, turn down heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray. Remove soup from heat and puree in batches in a blender until smooth. (Note: Be careful not to overfill blender to prevent the hot liquid from splattering.) Add evaporated milk and hot pepper sauce, and season with salt and pepper.<\/p>\n
Yield: 4 servings
\nServing Sze: 1 3\/4 C. per serving<\/p>\n
Calories: 137
\nFat: 2.3g
\nFIber: 2.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 medium onion(s), chopped 1 medium garlic clove(s), minced 2 lb. broccoli, tough ends removed, stems and florets chopped 4 C. chicken broth, or vegetable broth 1 C. fat-free evaporated milk 1\/4 tsp. hot pepper sauce 1\/8 tsp. table salt, or to taste 1\/8 tsp. black pepper, or to taste Put onion and garlic in a 2-quart saucepan with 1\/4 C. water and simmer until onion is soft, about 10 minutes; spoon into large pot. Add broccoli and broth to…<\/p>\n