2 tablespoons butter
1/4 cup chopped fresh onion
1 chopped rib celery
1 1/2 lb Broccoli
2 cup beef bouillon
3/4 cup cream
2 tablespoons chopped scallions
Melt butter in saucepan; add onion and celery and cook until tender.
Wash and trim broccoli; cut into small pieces.
In a large saucepan, add broccoli and bouillon. Bring to a boil; cover and cook over medium heat for 20 minutes.
Stir in onion and celery. Puree 2-3 batches in blender or food processor.
Return to saucepan, add cream and cook 2 minutes until thickened.
Garnish with chopped scallions.
Carb Count: 4 carbs per serving. Serves 4.
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