Served hot or chilled, this main-course soup makes a delicious meal. Leave out the shrimp for a tasty appetizer.
Ingredients
1 medium Yukon Gold potato(es), peeled and diced
2 cup(s) broccoli, florets
1 medium shallot(s), minced
2 cup(s) fat-free chicken broth
1/4 tsp dried thyme
1/2 pound(s) cooked shrimp, peeled (medium size)
1/2 cup(s) fat-free sour cream
1/2 cup(s) fat-free skim milk
1/4 tsp table salt
1/4 tsp black pepper
Instructions
In a medium-size pot, combine potato, broccoli, shallot, broth and thyme; bring to a boil, partially cover pot and cook until vegetables are tender, about 15 minutes. Pour soup into blender and purée in batches careful not to splatter hot liquid; return soup to pot. (Or puree soup in pot using an immersion blender.)
Add remaining ingredients to pot; reduce heat to low and simmer until hot, about 3 minutes. (Do not allow to boil.) Yields about 1 cup per serving.
POINTS® Value: 2
Servings: 4
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy
Instructions
In a medium-size pot, combine potato, broccoli, shallot, broth and thyme; bring to a boil, partially cover pot and cook until vegetables are tender, about 15 minutes. Pour soup into blender and purée in batches careful not to splatter hot liquid; return soup to pot. (Or puree soup in pot using an immersion blender.)
Add remaining ingredients to pot; reduce heat to low and simmer until hot, about 3 minutes. (Do not allow to boil.) Yields about 1 cup per serving.
POINTS® Value: 2
Servings: 4
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: EasyRecipe courtesy of Weight Watchers
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