RECIPE OF THE DAY: BROCCOLI SOUP WITH LEMON AND YOGURT PG 20

INGREDIENTS:

• 1 Teaspoon olive oil
• 1 Spanish onion, coarsely chopped
• 1 celery stalk, chopped
• 1 small carrot, sliced
• 6 cups low-sodium chicken stock
• 1 head broccoli, including the leaves, woody stems discarded, florets and remaining stems chopped 
• juice and freshly grated zest of 1 lemon
• 1/2 cup plain low-fat yogurt
• kosher salt and black pepper

DIRECTIONS:

1. place a 4-quart soup pot over medium, heat and when it is hot, add the oil.  Add the onion, celery and carrot and cook until tender, 10 to 15 minutes.
2. Add the chicken stock, raise the heat to high and bring to a boil.  While the soup is boiling, slowly add the broccoli florets. Return to a boil briefly.  Reduce the heat to medium and cool until the broccoli is just tender, 5 to 8 ,minutes.
3. Remove the solids and place them in a food processor or blender.  Process until smooth, gradually adding the liquid. Add additional stock if the soup is too thick.  Transfer to a lidded container and refrigerate until chilled, about 2 hours. 
4. Just prior to serving, ass the lemon juice and zest and the yogurt.  Add salt and pepper to taste.

NUTRITION FACTS:

Serves 5, About 2 cups per serving

• Calories: 96
• calories from fat: 16
• fat: 1.8 g
• Saturated fat: 0 g
• Cholesterol: 1 mg
• Sodium: 152 mg
• Carbohydrates: 14.1 g
• Dietary Fiber: 3.9 g

Protein: 7.5g