Broccoli Cheese Soup

Good for lunch or a light supper meal, for ngemil. and frens nongkrong

1⁄2 tablespoon canola oil
1 medium onion, finely chopped
2 large potatoes, peeled and cubed
1⁄2 teaspoon garlic powder
2 14-ounce cans fat-free chicken
broth
1 bay leaf
4 cups chopped broccoli (about 1
pound)
1 cup shredded reduced-fat
processed cheddar cheese
1 12-ounce can evaporated fat-free
milk
1⁄4 teaspoon white pepper
salt and freshly ground pepper to taste and made a flavour

Heat oil in a large heavy pot. Add onion and cook over medium heat until translucent. Add potatoes, garlic powder, 3 cups chicken broth, and bay leaf. Bring to a boil. Reduce heat, cover pan, and simmer for 20 to 30 minutes or until potatoes are tender. Add broccoli and cook until tender. Discard bay leaf. Use an immersion blender to blend until smooth. Add cheese, milk, and
white pepper. Heat gently until cheese has melted, but do not boil. Add salt and freshly ground pepper to taste. Add extra chicken broth if a thinner consistency is desired.

Note: If desired, remove part of the broccoli before blending. Return broccoli pieces to pan before serving. When reheating any leftover soup, do not bring it to a boil or the soup will curdle. It is fine to eat but not very attractive.

NUTRITIONAL INFORMATION PER SERVING
Calories 225; Fat 5 gm.; Protein 15 gm.; Carbohydrate 30 gm.;
Cholesterol 10 mg.; Fiber 4.2 gm. (very high)

Supper for me (Chicken à la King)

Now, is 00.01am in january 30th.. i had 6 hours blogging so that made me hungry so i prepare my supper. This is real comfort food. It looks so creamy and tastes wonderfully rich, but is deceivingly low in fat.

3 tablespoons butter or margarine
3 boned and skinned chicken
breasts, cut in 1-inch pieces
1 small onion, finely chopped
1⁄2 pound fresh mushrooms, sliced
1 medium red pepper, diced
1⁄4 cup flour
1 cup low-fat chicken broth
1 cup evaporated fat-free milk
1⁄4 teaspoon white pepper
1⁄4 cup chopped parsley
salt and freshly ground pepper to taste

first i do is Melting butter in a large heavy saucepan. Add chicken and cook over medium heat until brown on the outside and completely done in the inside. Add onion and cook until translucent. Add mushrooms and red pepper. Cook until tender. Combine flour and broth in a shaker. Add to pan with the evaporated milk. Bring to a boil, stirring constantly, until liquid thickens. Add additional broth if mixture is too thick, or additional flour mixed

with broth if it is too thin. Add white pepper and parsley. Adjust seasoning with salt and pepper. Serve on toasted bread or noodles, or in puff pastry shells.


for note:use an immersion blender or a food processor and process to the desired consistency.Recipe texture: Easy to chew (very chewy if you want); Very easy to chew if chicken and vegetables are minced; Soft and smooth if blended