Cream of Broccoli Soup

From Weight Watchers



Ingredients:
1 medium uncooked onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
2 pound(s) uncooked broccoli, tough ends removed, stems and florets chopped
4 cup(s) fat-free chicken broth, or vegetable broth
1 cup(s) fat-free evaporated milk
1/2 tsp hot pepper sauce, or to taste
1/4 tsp table salt, or to taste
1/4 tsp black pepper, or to taste

Directions:
Combine onion and garlic in a 2-quart saucepan with 1/4 cup of water. Simmer until onion is soft, about 10 minutes; spoon vegetables into a large pot.

Add broccoli and broth to pot; bring to a boil over high heat. Once soup boils, reduce heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray.

Remove soup from heat; puree until smooth in batches in a blender (be careful not to splatter hot liquid) or puree in pot using an immersion blender. Add evaporated milk and hot pepper sauce to soup; season to taste with salt and pepper.

Comments:
I read some of the reviews on this recipe before making it so I also made some adjustments to the original recipe. I added some cornstarch to thicken it. Added cheese. Added a bunch of Penzey's "Mural of Flavor" spice blend. It was ok, but still not the best. I'm not really a cream of broccoli fan anyway, but I don't know that I'd try this again.