Ingredients:
1/2 cup Water
1 Chicken bouillon cube
3 cups broccoli flowerets - chopped
24 ounces Evaporated skim milk
Light Vegetable Oil Spray
1 1/2 cups Leek - chopped-white part
(2-3 leeks)
2 tablespoons All-purpose Flour
1/2 teaspoon Ground nutmeg
1 Garlic clove - peeled & mince
3 tablespoons Fresh basil - chopped
Freshly ground black pepper - to taste

Method:
Bring the water to a boil in a medium saucepan over medium heat.

Dissolve the bouillon cube in the boiling water. Add the broccoli and cook for 5 to 6 minutes, until it is bright green and fork
tender.

Put the evaporated milk in a small saucepan. Warm over low heat, just until bubbles begin to form around the edge. Remove the
pan from the heat.

Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil. Add the leeks and saute,
stirring often, for 7 to 8 minutes, until limp.

Stir in the flour and cook for 1 minute. Whisk in the warm evaporated milk.

Continue to cook, whisking constantly, until the flour has dissolved and the mixture is smooth.

Reduce the heat to low. Add the nutmeg, the garlic, and the broccoli, along with its cooking liquid. Simmer for 5 minutes more, taking care not to bring the soup to a boil. Remove the
pan from the heat and stir in the basil and black pepper.

Fat per serving= 1.5 grams

Calories per serving= 211

IN THE KITCHEN WITH ROSIE by Rosie Daley