Broccoli Soup
Serve with low fat crackers

Yield: 4
1 tablespoon olive oil
1 medium onion, sliced
1 clove garlic, smashed
1 russet potato, peeled and diced
Pinch dried thyme leaves
1/2 teaspoon kosher salt, or to taste
4 cups low sodium chicken broth
1 - 16-ounce package frozen broccoli, thawed
2 to 4 tablespoons fat free half-and-half
Freshly ground black pepper

Optional toppings:
Shaved Parmesan, gruyere cheese

Heat the oil in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes.

Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes.

Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.

Serve with optional toppings.

Per Serving (toppings not included): 146 Calories; 4g Fat (22.1% calories from fat); 1g Saturated Fat; 15g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 797mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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