EMERALD ISLE SOUP
1/4 cup leeks or onions, chopped, about 3/4 ounce 1-2 tablespoons butter 16 ounces frozen broccoli 2 cups chicken broth, homemade preferred Salt and pepper, to taste 1 cup heavy cream Pinch nutmeg, optional
Saut� the leek or onions in the butter in a medium saucepan until tender. Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes. Puree in a blender or with a stick blender until smooth and thick. Stir in the cream and blend well. Adjust seasoning and add nutmeg, if desired. Reheat if necessary.
Makes about 6 servings
Per Serving: 204 Calories; 19g Fat; 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs