Rosalynn Carter's Cream Of Broccoli Soup - With No Cream

Rosalynn Carter's Cream Of Broccoli Soup - With No Cream
Rosalynn Carter's Cream Of Broccoli Soup - With No Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    medium onion chopped

  • 1

    garlic clove crushed

  • 1

    tablespoon vegetable oil

  • 1

    bay leaf

  • 1

    pound green broccoli chopped

  • 1

    small potato chopped

  • 2 1/2

    cups light vegetable stock

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/2

    lemon juiced

  • Lowfat plain yogurt

Directions

Saute onion and garlic in the oil until soft, 3 to 4 minutes. Add bay leaf, broccoli, potato, and stock. Simmer gently, covered for about 10 minutes, until the broccoli is tender, but still bright green. Remove bay leaf and let cool. Puree in a blender (not totally smooth). Season to taste, add lemon juice and return to pan to reheat if necessary. Add a dollop of yogurt just before serving. This recipe yields 4 servings.

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