Yield: 4 servings
|1 small||Carrot, sliced|
|1||Stalk celery, sliced|
|1 small||Onion, chopped|
|1||Garlic clove, minced|
|½ cup||Chicken or vegetable stock|
|2 cups||Skim milk|
|2 cups||Coarsely chopped broccoli|
|½ cup||Cooked macaroni|
|1 cup||Low-fat yogurt (garnish)|
Place carrots, celery, onions, garlic, marjoram, basil and stock in medium size saucepan. Bring to boil, reduce heat, cover, simmer for 10 minutes. Add the milk and broccoli. Return to boil, reduce heat, cover and simmer for 5 to 7 minutes or until broccoli is tender. Add macaroni and nutmeg and heat through.
Remove some broccoli buds from the soup and set aside. Place remaining soup in a blender and process on low speed, until the soup is smooth.
Return soup to pot with reserved broccoli buds and heat through.
Posted by Sheila Exner. Courtesy of Fred Peters.