Quick Broccoli Soup - The Link - Upper Michigan Heart Institute

* 4 cups lowest sodium, nonfat, chicken or vegetable broth
* 2½ lbs broccoli florets
* 1 onion, quartered
* 1 cup skim milk
*¼ teaspoon salt (optional)
*¼ teaspoon cup blue cheese, crumbled

Place broth, broccoli and onion in a
soup pot and bring to a boil. Reduce
heat, cover and simmer until tender,
about 20 minutes. Puree soup in a
blender and return to saucepan. Add
milk and salt. Add more water or broth,
if needed. Ladle soup into serving
bowls; sprinkle with cheese.

Makes 6 (1 cup) servings
Per Serving: 91 calories, 2 g. total fat,
12 gr. carbs, 6 mg cholesterol, 3 g. fiber,
7 g. protein, 175 mg sodium.

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