Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive Oil |
| 2 cups | Fresh Broccoli Stalks (peeled and diced) |
| 2 tablespoons | Fresh Thyme, finely chopped OR- Dried Thyme, crushed |
| 1 cup | Onion; thinly sliced |
| 1 cup | Red Cooking Apple peeled and diced |
| ½ cup | Celery, diced |
| 4 cups | Lo-Salt, Lo-Fat Chick. stock |
| ¼ teaspoon | Ground white pepper |
| ¼ cup | NonFat Yogurt |
| 2 tablespoons | Minced Parsley |
Heat oil in large pot with lid. Add broccoli, thyme, onion, apple and celery. Cover and cook over low heat 10 minutes. Add chicken stock and pepper. Cook 30 minutes more. Remove from heat and cool slightly. Puree 1 cup at a time in blender or food processor. Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley.
Makes 5½ cups.
From: Edward Pallan