----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Low-Fat Broccoli Soup
  Categories: low-cal, soups, vegetables
       Yield: 4 servings
 
       2 c  water
     3/4 c  celery; chopped
       1 tb olive oil
       2 tb flour
     3/4 ts salt
     1/8 ts nutmeg
   1 1/2 lb broccoli; stalks separated
     1/2 c  onion; chopped
   2 1/2 c  water
       1 tb instant chicken bouillon
     1/8 ts pepper
     1/2 c  evaporated skim milk
 
   1.  Heat 2 cups water in a large pot til boiling 2. Add vegetables,        
   cover, and cook till tender (about 10 min) 3. Blend vegetables with        
   part of the cookimg water in a blender or food processor. 4. Heat          
   olive oil in a small nonstick skillet. Add 2 T of the 2 1/2 c water        
   and sprinkle in the flour.                                                 
   Cook and     stir until smooth. 5. Add the remaining water and heat        
   to boiling, stirring constantly. Boil and stir 1 minute. 6. Stir           
   broccoli mixture, istant bouillon, salt, pepper, and nutmeg. Heat          
   just until boiling. 7. Stir in the evaporated skim milk and heat           
   through                                                                    
   without boiling again.  makes about 9 cups. Per 1 1/2 cups: 86             
   calories; 1 mg. cholestrol, 5 g. dietary fiber; 3 g fat; 371 mg.           
   sodium. Source: T-Factor Diet book FROM: PATRICIA MCCOY. I saved this      
   from *p* on 9/25/91. Judy Garnett/NC pjxg05a                               
                                                                              
 
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