2 cups chopped broccoli

3 cups chicken broth

1/2 cup chopped onion

2 cups skim milk

1 cup non-fat dry milk

1 teaspoon pepper

2 tablespoons corn starch

A sprinkling of broccoli sprouts



In a sauce pan cook broccoli and onion in chicken broth until soft. Puree in blender or food processor.

To contents in saucepan add skim milk, dry milk and pepper. Cook about 15 more minutes. Thicken with cornstarch dissolved in skim milk. Continue cooking until soup is slightly thickened.

top each serving with broccoli sprouts

This recipe contains: alpha-carotene, beta-carotene, calcium, magnesium, potassium, inositol, chromium, zinc, iron, folic acid, vitamin A, vitamin D, vitamin C, vitamin K, and the B vitamins.


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Rosemary C. Fisher.
Copyright 1998, 1999 []. All rights reserved.