Broccoli Soup with Lemon Cream

Ingredients: (Conversion Chart)

• ½ tablespoon olive oil
• ½ cup finely chopped celery
• 1 large onion, chopped
• 1 small potato, peeled and thinly sliced
• salt
• freshly ground black pepper
• ¼ teaspoon dried oregano
• 1 quart low-sodium chicken broth
• 5 cups broccoli florets
• Juice of ½ lemon
• 3 tablespoons non-fat sour cream

Directions:

1. Heat olive oil in a saucepan over low-medium heat. Add celery and onion, season lightly with salt and pepper, and cook, stirring, for 5 to 6 minutes.
2. Add potato, oregano, and broth and bring to a boil quickly over high heat. Lower heat and simmer until vegetables soften, about 15 minutes. Add broccoli and simmer until just tender, about 5 to 7 minutes.
3. Blend lemon juice and sour cream together. Set aside.
4. Puree the soup in a blender. Strain. Serve soup in bowls with a dollop of lemon sour cream.

Nutrition Info: