Broccoli Bisque
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WmS7|h2 I'n6PwNɾ.t8 IVgo[:OPl~B8 I!zwyԶQ(BNp!2k'5'8;VjpRw\Ѝ5;B{ f(⪁QlPd)W ܒ0a$c[vm˜*L#79F.FHu, s8b+/5qZ(SaDOĐ>O v- <F܄ș+h +25RYy&z跌܄u#'6$P."PJU"d9nvrVCI¼=,ⴁiCiGJ9n*QOazT`,4~b3\{21KOW'Εs)f>gIDx3!#~6t *c3\3~M}:N&27yLW<-~7 򡄺lEn&ޡ2)6/{ |դG#2GeA7q7ք7#6]6*BHad <}qnMxf +ZbUxׂ:W]&ǓK5'Żo%5OgZ/GP&ⶲ%N4[[4dex35â*p1UwJMp*`| f)$pPgkAM\9O=gȼJ~mxqrnwϣtm@_î/Y庌v E+RE\.J֝/o\u4ΊעIݲ2-Mw,j-k[s֝f[JtmwkƒͶtga#yW-{G߮PЮWqS(nnYǰ+S"Y&_gv7@ō:'w{>jsν࿰ pjV渄-G' Yv&"2 Broccoli Bisque
  Broccoli    Bisque    Soups    Low Fat  
Last updated 10/4/2011 8:10:19 PM. Recipe ID 37921. Report a problem with this recipe.
WmS7|h2 I'n6PwNɾ.t8 IVgo[:OPl~B8 I!zwyԶQ(BNp!2k'5'8;VjpRw\Ѝ5;B{ f(⪁QlPd)W ܒ0a$c[vm˜*L#79F.FHu, s8b+/5qZ(SaDOĐ>O v- <F܄ș+h +25RYy&z跌܄u#'6$P."PJU"d9nvrVCI¼=,ⴁiCiGJ9n*QOazT`,4~b3\{21KOW'Εs)f>gIDx3!#~6t *c3\3~M}:N&27yLW<-~7 򡄺lEn&ޡ2)6/{ |դG#2GeA7q7ք7#6]6*BHad <}qnMxf +ZbUxׂ:W]&ǓK5'Żo%5OgZ/GP&ⶲ%N4[[4dex35â*p1UwJMp*`| f)$pPgkAM\9O=gȼJ~mxqrnwϣtm@_î/Y庌v E+RE\.J֝/o\u4ΊעIݲ2-Mw,j-k[s֝f[JtmwkƒͶtga#yW-{G߮PЮWqS(nnYǰ+S"Y&_gv7@ō:'w{>jsν࿰ pjV渄-G' Yv&"2


 
      Title: Broccoli bisque -ww
 Categories: Soups, *new-acq
      Yield: 4 Servings
 
      6 c  Chopped broccoli
      2 c  Low-salt chicken broth;
           -defatted
      1 md Onion; chopped
      2 tb Fresh lemon juice
      1 lg Garlic clove; minced
           Freshly ground black pepper;
           -to taste
      1 c  Skim milk
      1 sm Broccoli florets; optional
           -garnish
 
  In large saucepan, combine chopped broccoli, broth, onion, lemon
  juice, garlic, pepper and 1 cup water; bring to a boil. 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.
  
  Transfer broccoli mixture to food processor; puree until smooth.
  Return broccoli mixture to saucepan; stir in milk. Cook over low
  heat, stirring frequently, until hot (do not boil).
  
  Just before serving, ladle soup evenly into 4 soup bowls; garnish each
  portion with broccoli florets if desired.
  
  EACH SERVING (1 1/2 CUPS) PROVIDES: 1/4 Milk, 3 1/2 Vegetables, 10
  Optional Calories
  
  PER SERVING: 85 Calories, (115cff) 1 g Total Fat, 0 g Saturated Fat,
  1 mg Cholesterol, 95 mg Sodium, 13 g Total Carbohydrate, 4 g Dietary
  Fiber, 7 g Protein, 146 mg Calcium
  
  >Recipe from Weight Watchers Quick Meals MC-version from Pat Hanneman
  (KitPath)
  




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Recipe ID 37921 (Apr 03, 2005)

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