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Cream of Broccoli Soup

To make preparation a little easier, 2 10-ounce packages of frozen chopped broccoli may be substituted.

Ingredients:
2 tablespoons olive oil or butter
1 medium onion, chopped (1/2 cup)
2 medium carrots, thinly sliced (1 cup)
2 teaspoons mustard seed
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound broccoli, coarsely chopped (3 1/2 cup)
1 can (14 ounces) chicken broth
1 cup water
2 teaspoons lemon juice
1/4 cup sour cream

Directions:
1. Heat oil in a 3-quart saucepan over medium heat. Cook onion and carrots in oil about 5 minutes, stirring occasionally until onion is tender. Stir in mustard seed, salt, and pepper. Stir in broccoli, broth and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until broccoli is tender.
2. Place one-third of the broccoli mixture in blender. Cover and blend on high speed until smooth; pour into bowl. Continue to blend in small batches until all soup is pureed.
3. Return blended soup to saucepan. Stir in lemon juice. Heat over low heat just until hot. Stir in sour cream. Makes 4 servings.

Nutritional Information:
140 calories, 4g fiber, 10 g fat (6g saturated fat), 25 mg cholesterol, 840mg sodium, 6g protein, 11g carbohydrates
Exchanges:
2 vegetable, 2 fat


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