Serves 2
136 cal · 20 min
Tasty Low-Fat Cream Soup
Recipe GLPR0bf6b83d8b0ba7
A light and creamy soup made with sautéed vegetables, chicken broth, and a smooth non-fat milk and flour base. This wholesome soup comes together quickly and makes a satisfying, low-fat meal or starter.
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Ingredients
2 tablespoons onion, chopped
1/4 cup celery, chopped
1 1/2 cups low-sodium chicken broth, divided
2/3 cup non-fat dry milk powder
1 1/3 tablespoons all-purpose flour
Black pepper to taste
Directions
Wash your hands thoroughly with soap and water before beginning preparation.
Peel and finely chop the onion into small, even pieces.
Wash and chop the celery into small, uniform pieces.
Place the chopped onion and celery in a saucepan.
Pour 1/2 cup of the low-sodium chicken broth over the vegetables, reserving the remaining 1 cup for the next steps.
Set the heat to low and allow the vegetables to begin cooking in the broth.
Simmer gently for 2 to 3 minutes until the vegetables begin to soften.
While the vegetables cook, whisk together the non-fat dry milk powder, flour, and black pepper to taste in a small bowl.
Add the reserved 1 cup of chicken broth to the dry milk and flour mixture.
Whisk vigorously until the mixture is completely smooth with no lumps.
Slowly pour the milk mixture into the saucepan with the simmering vegetables and broth, stirring constantly to combine.
Increase the heat to medium and continue cooking, stirring frequently, until the soup thickens to your desired consistency, approximately 3 to 5 minutes.
