Broccoli Soup with Yogurt

Name: Broccoli Soup with Yogurt
Yield: 6 servings
Ingredients: 2 teaspoons butter; 1/2 cup red onion, chopped; 2 cups milk; 4 cups (cut from about 2 pounds of whole broccoli heads) broccoli florets; Salt and white pepper, to taste; 1/2 cup plain whole yogurt or soy yogurt

Serve this simple creamy broccoli-packed soup as a first course or a light lunch.

Source: Body+Soul, October 2005

Servings

Ingredients

2 teaspoons butter
1/2 cup red onion, chopped
2 cups milk
4 cups (cut from about 2 pounds of whole broccoli heads) broccoli florets
Salt and white pepper, to taste
1/2 cup plain whole yogurt or soy yogurt

Directions

1. Heat butter in a large pot over medium heat. Saute onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.
2. Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.
3. Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of yogurt.