From Paulette Vickery's Recipe Collection

WW;: CREAM OF BROCCOLI CHEESE SOUP

soups, vegetables

1 each onion, chopped
4 cup chopped broccoli
3 each small red potatoes, cubed
4 cup skim milk
3 pkg chicken broth mix
1 each carrot, shreaded
3/4 cup grated lowfat cheddar cheese
1/4 teaspoon dried sage
1/4 teaspoon black pepper

Spray a large nonstick dutch oven with pam and heat. Add onion and cook until tender, about 5 minutes. Add broccoli, peeled and diced potatoes, and 2 cups water. Bring to a boil. Reduce the heat and simmer covered until the vegetables are tender, about 20 minutes. With a slotted spoon, transfer vegetables to a blender or food processor. Puray, then return them to the liquid. Add the milk, broth mix, and carrot. Bring to a boil. Reduce the heat and simmer, until carrot is tender, about 5 minutes. Remove the pan from the heat, and cool about 1 minute. Add the cheese, sage, and pepper. Stir until cheese is melted. Per serving: calorries 278, total fat 5 G, saturated fat 3 G, cholesterol 20 MG, sodium 335 MG, carbohydrate 40 G, fiber 5 G, protein 20 G, calcium 550 MG, points 5.

Yield: 4 servings




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