Ingredients:
1 (10 ounce) can low-fat chicken broth
1 1/4 cups water
2 1/4 cups broccoli, chopped include the stems
1/2-1 cup onion, diced
1/2 cup evaporated skim milk
1 teaspoon pepper
1/2 cup parmesan cheese or 1/2 cup pecorino cheese, shredded
1/2 cup carrot, cut up (optional)
1 1/4 cups water
2 1/4 cups broccoli, chopped include the stems
1/2-1 cup onion, diced
1/2 cup evaporated skim milk
1 teaspoon pepper
1/2 cup parmesan cheese or 1/2 cup pecorino cheese, shredded
1/2 cup carrot, cut up (optional)
Directions:
1 Combine broth, water, broccoli and onion (carrots if using) and bring to a boil in a large saucepan.
2 Reduce heat to simmer for 15 minute.
3 (if you choose you can puree 1/2 or all of soup mixture at this point in a blender) I do 1/2 as I like the chunks of broccoli in my sup.
4 Slowly add evaporated milk to soup mixture or med.-low heat stirring as you add. Add pepper and cheese.
5 Let cool a few minutes then serve.
6 add additional pepper to taste.
7 this is good as a left over as well.
