Why do all my favorite celebrations involve food? Between Thanksgiving and the delicious leftovers, my yummy “white cake – white icing” birthday cake, and the Madrigal Feaste I am afraid to step on the scale. And those white chocolate covered oreos are just plain evil. The boys eat those and then aren’t hungry at meal time – go figure. Anyway, I thought a healthy, low calorie lunch might be in order for this week, so I tried out a recipe from a cookbook my dad gave me. I thought I’d miss the cream, cheddar, and bacon I usually prefer in my soup, but this option is really very tasty – and at only 80 calories a cup – WOO HOO!
- Boil 8 cups chopped broccoli, 1 cup chopped onion, and 3 cups chopped potato in 4 cups water until tender.
- Add 2 cans chicken broth, bring to a boil, and simmer ten minutes.
- Add 1 Tbsp lemon juice, 2 Tbsp white wine vinegar, 2 tsp Worcestershire sauce, 1/2 tsp black pepper, and 2 Tbsp grated Parmesan and stir.
- Mix 2 cups skim milk with 1 1/2 Tbsp cornstarch and add to soup, stirring and cooking until thickened (do not boil).