2 cups chopped red onion
1 cup chopped celery
4 cups broccoli, stems included. Reserve 1 cup for garnish
1 tablespoon minced garlic
4 cups vegetable stock
4 cups nonfat milk, mixed with 4 tablespoons cornstarch
2 ounces soft goat cheese
4 tablespoons chopped fresh basil
4 ounces dry Vermouth or dry white wine
Salt and pepper to taste
Sauté onion and celery with vegetable spray in a large sauce pan. Add garlic and deglaze with 4 ounces of Vermouth or white wine. Add vegetable stock and broccoli, simmer for 10 minutes. In a blender or food processor, puree the soup until smooth. Return puree to sauce pan and add milk, goat cheese, basil, and remaining broccoli. Bring to a light simmer for 2-3 minutes. Season with salt and white pepper.
Makes 8 servings.
Calories 181 Fat 4 g Carbs 24 g Sodium 777 mg Fiber 3 g.