Betty's Cream of Broccoli Soup Recipe

In this video, Betty demonstrates how to make Cream of Broccoli Soup. This is one of the items that I ordered when Rick and I had lunch recently at The Glitz restaurant in Nonesuch, Kentucky. This is my own recipe, but I have made it very low in fat and calories—and it tastes very much like the restaurant style Cream of Broccoli Soup! Ingredients: 10-oz. package frozen chopped broccoli 10 ¾-oz. can condensed cream of mushroom soup 1 1/3 cups milk (For a creamier soup, use 1 cup milk and 1/3 cup heavy whipping cream. I substituted 1 1/3 cup skim milk for a soup that is healthier and lower in fat and calories.) 1 ½ tablespoons butter, melted ¼ teaspoon dried tarragon, crushed dash of ground black pepper dash of ground nutmeg (for sprinkling on top) 3 drops of green food coloring (optional--just for looks) Cook 10-oz. frozen chopped broccoli according to package directions; drain well. Add a 10 ¾-oz. can of cream of mushroom soup, 1 1/3 cups milk, 1 ½ tablespoons melted butter, ¼ teaspoon dried tarragon, and a dash of pepper. Stir thoroughly. If you like the soup chunky, just heat this over low heat to almost boiling, and it is ready to serve. For a fancier look, pour the mixture into a blender and puree. Then, heat to almost boiling. Do not boil. Remove from heat and ladle into serving bowls. Sprinkle a small amount of nutmeg on top of each serving. Serve with butter crackers. I have adjusted this recipe to make it lower in fat and calories for those of you who are dieting ...



http://www.youtube.com/watch?v=48hP-ZJ1U-U&hl=en