Donna Young

This is a simple pureed soup. It is not thick and is best served in a mug. The recipe yields around 4 cups.

Ingredients

1 1/4 cup water
1 cup milk, skim
1 chicken bouillon cube
1 1/2 cup broccoli
1/8 tsp salt
1/8 tsp pepper
Pinch of thyme
- - - - - - - -
1 ounce cheddar cheese
1 ounce sour cream

Directions

Place the first seven ingredients into a saucepan and bring to a boil. Simmer until broccoli is tender - around 5-7 minutes. Stir often because the milk can scorch and the soup can boil over.

Pour soup into a food processor or a high quality blender. Add sour cream and cheese. Process until smooth.

Serve
Makes two big servings or 4 small servings.

Alternate Directions

Place broccoli, water, and bouillon cube in a saucepan. Bring to boil. Reduce heat. Cover and simmer until broccoli is fork tender. Remove broccoli from pan and place into food processor. Process until smooth. Add back to water, bring to simmer. Add the remaining ingredients and stir until heated through.

Suggestions

Per person serving suggestion:
Serve with 2 - 3 ounces of baked salmon or 2 or 3 ounces or baked chicken.
If serving soup as small servings, add a small salad of romaine lettuce and carrots.

Nutritional Information

Nutrition Facts generated at:
calorie-count.com

For Two Servings

Nutritional Analysis B+
Good points
High in calcium
High in phosphorus
High in vitamin A
Very high in vitamin C
Bad points
High in saturated fat
High in sodium
High in sugar