2 cup water
3/4 cup celery, chopped
1 tablespoon olive oil
2 tablespoon flour
3/4 teaspoon salt
1/8 teaspoon nutmeg
1 1/2 pound broccoli, stalks separated
1/2 cup onion, chopped
2 1/2 cup water
1 tablespoon instant chicken bouillon
1/8 teaspoon pepper
1/2 cup milk, evaporated skim
Heat 2 cups water in a large pot til boiling. Add vegetables, cover, and cook till tender (about 10 minutes). Blend vegetables with part of the cookimg water in a blender or food processor. Heat olive oil in a small nonstick skillet. Add 2 tb. of the 2 1/2 c water and sprinkle in the flour. Cook and stir until smooth. Add the remaining water and heat to boiling, stirring constantly. Boil and stir 1 minute. Stir broccoli mixture, instant bouillon, salt, pepper, and nutmeg. Heat just until boiling. Stir in the evaporated skim milk and heat through without boiling again. Makes about 9 cups. Per 1 1/2 cups: 86 calories; 1 mg. cholestrol, 5 g. dietary fiber; 3 g fat; 371 mg. sodium.
