3 c. broccoli, chopped, fresh or frozen
1/2 c. celery, diced
1/2 c. onion, diced
2 c. chicken broth, reduced sodium
4 c. milk, 1%
1/4 c. cornstarch
pinch salt
1/2 t. pepper
1 c. cheese, cheddar, reduced fat, shredded
cayenne pepper to taste
Place vegetables and broth in saucepan. Bring to a boil, reduce heat to a simmer and cook until vegetables are tender. Mix milk, cornstarch, salt and pepper in a small bowl. Add milk mixture to vegetables and heat on medium high heat. Stir until soup is lightly thickened and begins to boil. Remove from heat. Add cheese and stir until melted. Add cayenne if desired.
Makes 6-1 c. servings.
Nutrition Information: 170 calories; 6 g fat; 25 mg cholesterol; 410 mg sodium; 18 g carbohydrates; 1 g fiber; 12 g protein.