Instructions: In a large saucepan, combine broccoli, potato, celery, chicken broth, bay leaf, and salt (original recipe called for water and chicken bouillon cube). Cover and bring to a boil Reduce heat and simmer for 30 minutes.

Remove bay leaf; transfer mixture to blender or food processor fitted with a metal blade. Add nutmeg, white pepper and thyme; process until smooth.

To served chilled or to store for later use, pour into bowl and refrigerate. To serve hot, return to saucepan; heat to simmering point.

Ladle into soup bowls. Sprinkle lightly with paprika.

Makes 4 (1 cup) servings.

This soup is also good chunky. If you prefer it chunky, just chop the vegetables a little finer than you need to when youre planning to puree them for a smoother soup. For a pale cream-coloured soup, use cauliflower instead of broccoli. I include 1/2 cup of evaporated skim milk and 1/2 teaspoon thyme which the original recipe did not call for the original called for 3 cups water and 1 chicken bouillon cube/packet.

Each serving of 1
cup for original is 1 Fruit & Vegetable choice, 52 calories, 10g

Here is a soup that we tried last year and liked and will make tomorrow for supper.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.