Ingredients
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2 medium broccoli stems
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1/2 small head cauliflower
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2 teaspoons margarine
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1 tablespoon flour
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1 1/3 cups coarsely chopped potatoes, peeled
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1 1/2 tablespoons dried chives
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2 1/2 teaspoons dried basil leaves
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1 1/2 cups 2% low-fat milk
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salt, to taste
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pepper, to taste
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1 cup chopped green onion
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3 cups fat-free chicken broth
Instructions
- Clean the broccoli and cauliflower, reserving 3/4 cup of the broccoli, and 3/4 cup of the cauliflower florets, chopping the rest fine.
- Saute green onios in margarine until tender.
- Stir in flour, cooking for 1 minute.
- Stir in Chicken stock, chopped broccoli and cauliflower, potatoes, chives, and basil and bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Process in food processor until smooth.
- Add milk and reserved broccoli and cauliflower florets until boiling again.
- Reduce heat and simmer until florets are crisp-tender.
- Season to taste with salt and pepper.