Low-Fat Broccoli Soup

• 2 cups water
• 3/4 cups celery chopped
• 1 tablespoon olive oil
• 2 tablespoons flour, all-purpose
• 3/4 teaspoons salt
• 18 teaspoon nutmeg
• 1 1/2 pound broccoli florets stalks separated
• 1/2 cup onions chopped
• 2 1/2 cups water
• 1 tablespoon chicken bouillon, powdered
• 18 teaspoon black pepper
• 1/2 cup milk evaporated skim

1. Heat 2 cups water in a large pot till boiling.
2. Add vegetables, cover, and cook until tender (about 10 minutes).
3. Blend vegetables with part of the cooking water in a blender or food processor.
4. Heat olive oil in a small nonstick skillet.
5. Add 2 tb.
6. of the 2 1/2 cup water and sprinkle in the flour.
7. Cook and stir until smooth.
8. Add the remaining water and heat to boiling, stirring constantly.
9. Boil and stir 1 minute.
10. Stir broccoli mixture, instant bouillon, salt, pepper, and nutmeg.
11. Heat just until boiling.
12. Blend until desired consistency.
13. Stir in the evaporated skim milk and heat through without boiling again.
14. Makes about 9 cups.
15. Serve with croutons if desired.
16. Per 2 1/2 cups: 86 calories; 1 mg. cholesterol, 5 g. dietary fiber; 3 g fat; 371 mg. sodium.

water, celery, olive oil, flour, salt, nutmeg, broccoli florets stalks, onions, water, chicken bouillon, black pepper, milk

Taken from recipeland.com/recipe/v/low-fat-broccoli-soup-1753 (may not work)