Corn and Broccoli Soup

Simple, but quite classy, handmade soup - maybe a few flaked and toasted almonds sprinkled over.

Serves: 4

Ingredients

2 tablespoons margarine or butter
1/3 cup chopped onion
2 tablespoons all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 (14 1/2-ounce) can reduced-sodium chicken broth
1/2 cup water
1 (1-pound) package frozen broccoli
1 1/2 cups frozen whole kernel corn
1 cup skim or low-fat milk

Method

  1. Heat margarine in large saucepan over medium-high heat. Add onion and cook about 2 to 3 minutes. Stir in flour, dry mustard, thyme, pepper, broth, and water. Bring to a boil, stir constantly.
  2. Reserve 1 cup small broccoli florets. Add remaining broccoli to saucepan. Reduce heat tolow and simmer, uncovered, until broccoli is tender, about 10 minutes. Cool 5 minutes.
  3. Pour half of cooled broccoli mixture into blender jar. Cover and blend at low speed about 10 to 15 seconds.
  4. Return mixture to saucepan. Add reserved broccoli florets, corn and milk. Simmer until broccoli florets are tender, about 5 to 10 minutes.

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