This recipe is from one of my favorite cookbooks:
Ingredients: [‘broccoli’, ‘vegetable broth’, ‘onion’, ‘carrot’, ‘garlic’, ‘skim milk’, ‘fat-free liquid creamer’, ‘all-purpose flour’, ‘salt’, ‘fresh ground black pepper’, ‘cheddar cheese’]
Quantity of Ingredients: [“2 lbs broccoli”,”2 cups vegetable broth”,”1 medium onion, diced “,”1/4 cup shredded carrot”,”1 clove garlic, minced “,”1 cup skim milk”,”1 cup fat-free liquid creamer”,”3 tablespoons all-purpose flour”,” salt, to taste “,” fresh ground black pepper, to taste “,”8 tablespoons shredded cheddar cheese”]
Number of Servings: 8
Steps: [‘Take one bunch of the broccoli and cut the florets away from the stalks; cut the florets into slivers lengthwise and set aside.’, ‘Finely chop the stalks and remaining broccoli; place in a medium non-stick saucepan.’, ‘Add the vegetable broth, onions, shredded carrots and garlic.’, ‘Cover and cook, stirring often for 6 to 8 minutes.’, ‘Add the reserved broccoli florets.’, ‘Cook, stirring, 2 to 4 minutes, or until the florets are bright green.’, ‘Whisk in the milk and creamer.’, ‘Bring to a near boil over medium heat.’, ‘Hold a large fine sieve over the saucepan; add the flour to the sieve and shake into the soup, whisk to incorporate.’, ‘Cook over low heat, stirring often for 3 to 5 miutes, or until the soup becomes thick.’, ‘Season to taste with salt and freshly ground black pepper.’, ‘Serve each bowl with a tablespoon of shredded fat-free cheddar on top.’, ‘Enjoy!’]