Recipes
Celery & Broccoli Soup
Products used in this Recipe
- Beer
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I don't know my Postal CodeIngredients
12 (3 L) cups water4 tsp chicken bouillon powder
3 lbs broccoli, chopped
1 lb onion, chopped
2 lbs celery, chopped
3 x 12-oz (370 mL) cans 1% evaporated milk
3 tsp pepper
2 x 8-oz (225 g) pkgs cream cheese, light
Method
1. In a saucepan, combine the water and bouillon. Add the broccoli, onion, and celery. Bring to a boil, reduce the heat to medium, cover, and simmer until the vegetables are soft, about 15–20 minutes.
2. Purée the soup; watch for small threads of celery.
3. Return the soup to the saucepan over medium to low heat. Add the evaporated milk and season with the pepper. Stir.
4. Just before serving, add the cream cheese to the soup mixture. Stir until well blended.
5 Serve in bowls or mugs.
The chicken bouillon powder provides the sodium in this soup recipe. No extra salt is needed. If possible, use low-salt bouillon powder, which contains about 25 per cent less sodium than regular bouillon powder. Bouillon packets or cubes may be used instead of bouillon powder. Each packet of bouillon contains 1 1/2 tsp (5 g) of bouillon. If using bouillon cubes, crumble the cube and measure accordingly.
Add a whole-wheat roll or a slice of bread to this easy-to-make high-fibre
soup and you have a complete meal. Dried tarragon (1/2 tsp/2 mL) adds a
unique flavour to the celery/broccoli combination.
Yield: 48
Portion: 1/2 cup (125 mL)
Cost per serving: $0.44
Recipe complements of the Strive for Five at School Program
