Low-Fat Broccoli Soup
2 cups chopped fresh or frozen broccoli
1/2 cup chopped onion
1 can (14 1/2 ounces) fat-free, low-sodium chicken broth
2 Tbsp. cornstarch
1 can (12 ounces) evaporated skim milk
In a saucepan, combine broccoli, onion and broth; simmer for 10 - 15 minutes or until vegetables area tender. Puree half of the mixture in a blender; return to the saucapan. In a small bowl, whisk cornstarch and 3 Tbsp of milk until smooth. Gradually add remaining milk. Bring to a boil; boil and stir for 2 minutes. Yield: 4 servings.
WW POINTS: 1.5 (3/4 cup serving)
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