Cream of Broccoli Soup

• 1 tbsp. olive
• vegetable oil
• 2 medium-size yellow onions, coarsely chopped (2 cups)
• 3 cloves garlic, slivered
• 1 bunch broccoli (1 1/4 pounds), heads cut into florets, stalks trimmed, peeled, and thinly sliced,
• 2 pkg. (10 oz. each) frozen broccoli
• 3 medium-size all-purpose potatoes (1 pound), peeled and cut into cubes
• 1/8 tsp. ground nutmeg
• 2 cups lowfat 1% milk
• Salt and pepper
• 3 tbsp. minced fresh parsley
• 2 green onions, sliced
• 3 tbsp. plain nonfat yogurt
• 5 cups chicken stock

1. In a large saucepan, heat the oil over low heat.
2. Add the onions and cook, stirring frequently, for 5 minutes or until softened.
3. Add the garlic and cook for 30 seconds.
4. Add the broccoli, potatoes, nutmeg, and stock and bring to a boil over moderate heat.
5. Adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes or until the broccoli and potatoes are very tender.
6. In a food processor or blender, working in batches if necessary, process the mixture until pureed.
7. Return the puree to the Dutch oven, stir in the milk, salt, and pepper, and set over moderate heat for 4 minutes or just until heated through.

olive, vegetable oil, yellow onions, garlic, broccoli, frozen broccoli, potatoes, ground nutmeg, milk, salt, parsley, green onions, nonfat yogurt, chicken stock

Taken from www.foodgeeks.com/recipes/21171 (may not work)