| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Soups, Broccoli, Low-cal |
4 |
Servings |
INGREDIENTS
| 3 |
qt |
Water |
| 3/4 |
c |
Water |
| 6 |
c |
Sml Fresh Broccoli Flowerets |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Margarine |
| 1/2 |
ts |
Dried Whole Oregano |
| 1 |
c |
Chopped Onion |
| 1/4 |
ts |
Dried Whole Thyme |
|
|
Garlic Clove; minced |
| 1/8 |
ts |
Black Pepper |
| 1 |
c |
Plain Low-Fat Yogurt |
| 1/8 |
ts |
Ground Red Pepper |
| 2 |
cn |
Low-Sodium Chicken Broth * |
| 1 |
c |
Cheddar Cheese ** |
INSTRUCTIONS
* 10-1/2 oz each ** Reduced-Fat, shredded and divided Bring 3 quarts water
to boil in a Dutch oven; add broccoli and cook 7 mins or until tender.
Drain; set aside. Coat a large saucepan with cooking spray. Add margarine
and place over medium heat until melted. Add onion and garlic; saute 5 mins
or until tender. Position knife blade in food processor bowl; add broccoli
and onion mixture. Process until smooth, scraping sides of processor bowl
occasionally; set aside. Combine yogurt and flour in a large saucepan,
stirring with a wire whisk. Add broth and next 6 ingredients; stir well.
Cook over medium heat for 20 mins or until thickened and bubbly, stirring
constantly. Add broccoli mixture; stir well. Add 3/4 cup cheese, stirring
until melted. Ladle soup into bowls; top with remaining cheese. Yields 6
cups. Per Serving: Protein: 12/Fat: 5.8/Carbohydrate: 15.9/Cholesterol 16/
Iron: 1.6/Sodium: 411/Calcium 293
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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