Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Serving Size : 8
4 tablespoons margarine
1/2 cup finely chopped celery
1 cup chopped onion
1 carrots -- thinly sliced (1 to 2)
1 cup water
1/4 cup rice
1/8 teaspoon cayenne pepper
2 heads broccoli (about a pound)
1 can cream of broccoli soup
3 cups 2% low-fat milk
paprika -- for garnish
Saute onion, carrot slices and celery in margarine until tender. Stir in
water, rice, pepper, and cream of broccoli soup. Stir until smooth.
Cover and cook over low to medium heat for 15 minutes. Cut off
broccoli stems and slice into very thin pieces - the size of a match
stick. Separate tops into florets and steam broccoli until tender. Save a
few tops for garnish. Stir broccoli into soup and cook until everything is
tender and hot. Now you have a choice. You can place a whole batch
of soup into your blender, add the milk and blend until smooth. Or,
you can put just half the soup in your blender - add the milk and still
have some whole pieces of veggies to eat or you can just add the milk
and leave all the pieces of veggies alone and enjoy the soup like it is.
Anyway, you want to reheat the soup but do not boil. Garnish bowls of
soup with paprika and broccoli florets. NOTES : you can leave the
cream of broccoli soup out, if you wish, but it does add a little more
body and a few more interesting tastes to the dish.

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