Zesty broccoli soup
Reduced-sodium chicken broth
1¼ pound(s), crowns, cut into florets (6 cups)
3 large, all-purpose variety (about 1 pound), peeled and cubed
1 medium, chopped
1 rib(s), medium, chopped
Fat free skim milk
Hot pepper sauce
⅛ tsp, 2 drops
- Bring the broth to a boil over medium-high heat in a large saucepan. Add the broccoli, potatoes, onion, celery, and salt; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables are soft enough to mash, about 25 minutes.
- Remove the pan from the heat and let the mixture cool slightly. Transfer the mixture in batches to a food processor or blender and puree. Return the soup to the pan. Stir in the milk, and hot pepper sauce, then return to a simmer. Yields generous 1 1⁄2 cups per serving.