Cheesy Broccoli Soup

3½ pounds broccoli (about 4 bunches) washed and drained

½ cup chopped green onion

2 teaspoons butter

2 cans (14 ounces each) fat-free, low-sodium chicken broth

4 tablespoons flour

4 cups low-fat milk

3 cups shredded, reduced-fat Swiss cheese

Cut broccoli into small pieces, discarding any overly thick bottom stems. Boil broccoli in a medium saucepan until just tender to retain nutrients. Immediately rinse with cold water, drain and refrigerate.

In a large saucepan, saute green onions for about 2 minutes in butter or until tender. Stir in chicken broth and slowly add flour, stirring constantly to prevent lumps. Bring to a slow boil on medium high heat, reduce heat to medium, and simmer for 5 minutes, stirring occasionally.

Add broccoli pieces to the broth. In batches, puree mixture in an electric blender or food processor until smooth. Return soup to saucepan over low heat. Blend in milk and Swiss cheese and simmer gently until cheese melts but not until milk boils.

Garnish with grated nutmeg, fresh pepper or grated cheddar cheese to taste.

Serves eight.

Nutrition values per serving: 240 calories, 10 g fat (6 g saturated), 22 g carbohydrate, 6 g fiber, 17 g protein, 30 mg cholesterol, 280 mg sodium.

National Dairy Council