Rosalynn Carter's Cream of Broccoli Soup-with No Cream
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 1 tablespoon vegetable oil
- 1 bay leaf
- 1 pound green broccoli, chopped
- 1 small potato, chopped
- 2 1/2 cups light vegetable stock
- Salt and pepper, to taste
- 1/2 lemon, juiced
- Lowfat plain yogurt
Saute onion and garlic in the oil until soft, 3 to 4 minutes.
Add bay leaf, broccoli, potato, and stock. Simmer gently, covered for about 10 minutes, until the broccoli is tender, but still bright green. Remove bay leaf and let cool.
Puree in a blender (not totally smooth). Season to taste, add lemon juice and return to pan to reheat if necessary. Add a dollop of yogurt just before serving.
Recipe courtesy of First Ladies' Cookbook